1tablespoonwhite wine vinegar (sub with any light vinegar)
1 ½tablespoonsfresh lemon juice
4tablespoonsparsley, chopped
1 ½tablespoonsfresh oregano leaves, chopped
1 ½teaspoonsfresh thyme leaves, chopped
to finish
⅔cupricotta
Instructions
for the mushroom oven roast
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set them aside.
Finely chop the onions and garlic and set aside until needed.
Clean the mushrooms of dirt using a clean towel. I find that a scrunched up towel works really good to wipe off the dirt. Use a food processor with a slicer attachment or a knife to finely chop the mushrooms.
Spread the mushrooms, onions, and garlic evenly on the two baking sheets, then drizzle olive oil over the top, and add salt and pepper. Use your fingers to mix the oil into the vegetables.
Roast until the mushrooms are dry and lightly browned. Start with 15 minutes, then rotate the trays and cook another 10-15 minutes. Remove from the oven and set aside until needed.
If you are going to roast the veggie steaks right away, leave the oven on at 350 degrees Fahrenheit. Otherwise, shut it off.
for the food processor
Add walnuts, sunflower seeds, white wine vinegar, fresh lemon juice, parsley, oregano, and thyme along with the prepared roasted mushrooms, to a food processor. Blend until finely chopped (to the size of half a grain of rice).
Transfer the mixture to a bowl. Add ricotta cheese and stir well to combine. Taste, and adjust for salt and lemon juice. Add more if needed.
shape the mushroom ‘steaks’
Prepare a baking tray and line it with parchment paper.
Set a 3-inch round pastry cutter on the tray and fill it with about a ¼ cup of the mushroom mixture. Use your fingers to push the mixture into the cutter, then lift the cutter. If you don’t have a cutter, shape into patties using your hands.
Repeat with the remaining mixture. You should end up with 12-14 patties.
cook the mushroom ‘steaks’
If your oven is still on, reduce the heat to 350. If not, preheat the oven to 350 degrees Fahrenheit.
Drizzle the steaks with olive oil and add a sprinkle of salt for good measure. Place the baking tray in the oven. Cook until the patties are crispy and golden brown, about 35-45 minutes.
Notes
How much does it make?This recipe makes 12-14 steaks that are 2 ½ inches wide by ½ inch thick. I would allow for two steaks per person, so this recipe serves 6. Make aheadThis dish works really well for a make ahead situation. You can make up the steak mixture 1-2 days before, and leave it in the fridge until you’re ready to shape and bake. Freeze the mushroom ‘steaks’ for laterPrepare a tray that will fit in your freezer. Use the pastry cutter to shape the mushroom ‘steaks.’ Cover lightly with plastic wrap and freeze. Wait at least 2 hours, or overnight. After the steaks are frozen hard, place them in a freezer bag, or wrap in plastic to save space. To reheat, set frozen patties on a parchment-lined baking tray, drizzle with olive oil and add a sprinkle of salt, and bake in a 350 degree oven for 30-40 minutes until crispy and golden brown.