Savory Mushroom and Walnut Patties with Smoky Aioli
Looking for a delicious and unique addition to your wraps, burgers & sandwiches? These mushroom and walnut patties are a game changer. Packed with earthy flavors and a satisfying texture, they make for a hearty alternative to traditional meat patties. Perfect for impressing guests or enjoying a cozy meal at home, the smoky aioli adds a creamy richness that complements the umami flavors and crunchy walnuts. Whether you're vegetarian, vegan, or just looking to try something new, these patties will satisfy your cravings.
Ingredients
- 2 cups mushrooms, finely chopped
- 1 cup walnuts, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil for cooking
- 1/2 cup mayo
- 1 teaspoon smoked paprika for aioli
- 1 teaspoon lemon juice
- Fresh herbs for garnish (optional)
Instructions
- Cook the Mushrooms: In a skillet, heat olive oil over medium heat. Add the chopped mushrooms, onion, and garlic, and sauté until the mushrooms release their moisture and become browned (about 7-10 minutes).
- Mix the Patties: In a large bowl, combine the sautéed mushroom mixture, chopped walnuts, breadcrumbs, soy sauce, smoked paprika, salt, and pepper. Mix until well combined.
- Form Patties: Shape the mixture into patties, about 2-3 inches in diameter. Place them on a plate and refrigerate for 20-30 minutes to help them firm up.
- Cook the Patties: In the same skillet, heat more olive oil over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown and crispy.
- Prepare the Smoky Aioli: In a small bowl, whisk together mayo, smoked paprika, and lemon juice. Adjust seasoning to taste.
- Serve: Assemble your wraps, burgers & sandwiches by placing the patties inside and drizzling with smoky aioli. Add your favorite toppings and enjoy.
Cook’s tips
- Squeeze out excess moisture from the sautéed mushrooms before mixing to ensure crispier patties.
- Chill the patties for at least 20 minutes to help them hold their shape during cooking.
- Use a food processor to finely chop mushrooms and walnuts for a more uniform texture.
- For extra smokiness, sprinkle a bit more smoked paprika on the patties just before serving.
- If the mixture feels too wet, add a little more breadcrumbs to bind it.
Substitutions
- Use panko breadcrumbs instead of regular for extra crunch.
- Replace soy sauce with tamari or coconut aminos for a gluten-free option.
- Substitute almond flour for breadcrumbs to make it low-carb.
- Use sweet paprika instead of smoked for a milder flavor.
- Swap walnuts with pecans or almonds for a different nutty taste.
Storage & reheating
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
Frequently asked questions
Can I make these patties gluten-free?
Yes, use gluten-free breadcrumbs and tamari or coconut aminos instead of soy sauce.
Can I freeze the patties?
Absolutely! Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes per side.
What can I serve these patties with?
They are great in wraps, burgers, sandwiches, or on their own with a side salad or roasted vegetables.
Can I use other nuts instead of walnuts?
Yes, pecans or almonds work well, but walnuts provide a distinct earthy flavor that pairs perfectly with mushrooms.
