Mushroom Patties

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mushroom Patties to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mushroom Patties, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup bread crumbs
• 1/2 cup cottage cheese
• 1/2 cup shredded Cheddar
• cheese
• 1/2 cup pecans, finely crushed
• 2 eggs, beaten
• 1/2 (1 ounce) package dry onion
• soup mix
• 3 tablespoons vegetable oil
• 1 (10.75 ounce) can condensed
• cream of mushroom soup
• 3/4 cup milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl

Step 3: Technique & Execution

Form the mixture into patties and place one at a time in a skillet with oil

Step 4: Technique & Execution

Fry until both sides of the patties are browned

Step 5: Technique & Execution

In a small bowl mix mushroom soup and milk together

Step 6: Technique & Execution

Place fried patties in a 9x13 inch casserole dish