Bean and Spelt Patties and Pioppino Mushrooms

Our organic grocery store often carries seasonal fruits and vegetables we’ve never seen before. It is not very difficult to surprise us. If you look at the fresh produce section of regular grocery stores, you’ll find the same kind of apples, pears, lettuces, etc. over and over again. Everything is pretty standardised. So we  like to try new produce, especially if it is organic and local, like these mushrooms:

They are called Samthaube (velvet cap) in German. If I am not mistaken their English name is pioppino mushroom. Their taste is similar to regular button mushrooms. When we thought about what to make with them, my first thought was risotto. Mushroom risotto is a favourite in this household. usually P. takes care of this, as I am to lazy to do all the stirring. But then I remembered that there were some cooked white beans and some cooked grains that had to be used up. I decided to dump them into the food processor and make some patties. The mushrooms went into the mushroom gravy from Veganomicon. P suggested to serve couscous with the patties and couscous it was.

Bean and Spelt Patties (Makes 8 patties)

45 g (1/4 cup) spelt berries
45 g (1/4 cup) grünkern berries (or more spelt)
300 ml (1 1/2 cups) water
1 red onion, diced
2 cloves garlic, diced
oil for frying
160 g (1 cup) cooked white beans
6 tablespoons water
1 teaspoon salt
2 tablespoons hazelnut butter (or other nut butter)
4 tablespoons chopped parsley
1 tablespoon Hungarian paprika
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1 tablespoon tomato paste
additional oil for frying

Combine grains and water in a pot, add water and bring to a boil. Boil for 40 minutes or until the berries are al dente and the water is absorbed. Heat oil in a pan and fry onions for 2-3 minutes. Add garlic and fry for another five minutes. Set aside. Add beans and water to a food processor and process until smooth. Add remaining ingredients and purée until the mixture is smooth again. Heat oil in a pan (medium heat) and fry patties on each side for about 3-4 minutes.

Note: These patties are rather soft. For firmer patties add 1/2 to 1 cup of bread crumbs and adjust the spices.

By the way, the hazelnut butter I used was homemade. Their high oil content makes these nuts easy to process, even if you only have a mini food processor like me.

When I first made the hazelnut butter, I had plans for cupcakes, brownies, or some bars. But then I realized that the butter is great in savoury food too.  (Which doesn’t mean I stopped thinking about cupcakes, brownies, and other dessert type things. Of course.) The salad dressing in the back was made with hazelnut butter, olive oil, mustard, lemon juice, and maple syrup.

This weekend we also tried the latest recipe from FatFree Vegan. It was an Indian eggplant and chickpea curry. We were lucky to have all ingredients on hand, even the eggplant. Once you’ve grilled it, the rest of the dish is made in no time. It was very delicious!

28 thoughts on “Bean and Spelt Patties and Pioppino Mushrooms

  1. Hey I just recently found your blog and I love it :) I am actually planning on making some homemade nutella soon too. Your hazelnut butter reminded me. I am following you now! Check out my blog when you can :)

  2. Those mushrooms are quite the find! I always love discovering new ingredients, the possibilities suddenly seem endless.

    I’ve got to try out this recipe, using button mushrooms, of course. Anything I can smoother in gravy sound utterly delicious to me.

  3. The mushrooms look like some strange sea creature! :D

    The presentation of the couscous, patties, and mushroom gravy is beautiful!

    Savory hazelnut butter. Interesting! I never would have thought about using it for anything but dessert, but the dressing sounds yummy!

  4. I think I say this every time I comment – but your photos are beyond gorgeous!

    Those patties look delicious, and as a mushroom lover, I am totally jealous of velvet caps! Yum!

  5. What a beautiful presentation! It’s amazing how easy it is to make veggie patties and yours look so tasty. What are grunkern berries?

    Mushroom risotto is one of our family favorites…well any risotto really but we do love the shrooms! I’ll have to keep my eye out for that type.

  6. that dish looks so good, with the couscous on the bottom, and i can’t get over how delicious those mushrooms look in that gravy!

  7. I love burgers and patties! These look wonderful. So glad you translated this one into German as well so I can find the ingredients easily. It’s funny, I can’t speak much German and what I do know is mainly food items and cooking terms…….. shows you where my interests lie!

  8. The hazelnut salad dressing you described sounds incredible! I love the way you stacked your meal, especially the perfect mound of couscous (and your photographs are just lovely).

  9. pioppino(Italian) aka Swordbelt Agrocybe aka Black Poplar Mushroom(English) aka Agrocybe aegerita(Latin). I wish I was better at German; you guys have some great mushroom books and websites I’d love to translate, but the German course was a FAIL (I hate when that happens). Guten tag!

  10. I hardly know where to start — patties, hazelnut butter, mushroom gravy, curry — all things I love. And photographed so beautifully, too.

  11. I love it when dinners just come together like that! Sometimes they’re even better than the fully planned ones. This looks amazing! And the eggplant dish also looks great, I love eggplant in pretty much any variation.

  12. Pretties! Those patties sound so good – and we’ve been doing mushroom gravy a lot lately. It seems like good cold weather food (even if cold is a relative thing).

  13. Those patties look fabulous! And mushroom gravy is one of my most favorite things in the world. I love new and exciting mushrooms here they are always really expensive though.

  14. What a beautiful plate! Those spelt & bean patties look delicious, but I’m really loving the mushrooms the most–very very beautiful.

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