Mushroom Patties with Sour Cream and Herbs
In a large skillet heat 2 tablespoons olive oil and 2 tablespoons butter over medium; add mushrooms, garlic, and a pinch of salt. Cook 4 to 6 minutes or until mushrooms are browned and liquid evaporates, stirring occasionally. Transfer to a food processor.Advertisement
Add stuffing, egg, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to mushroom mixture. Cover; process until finely chopped. Spoon mixture into 12 mounds on a parchment paper-lined baking sheet. Flatten each to 1/4-inch thick. If desired, cover and chill up to 4 hours.
Place 1/3 cup flour in a shallow dish. Coat both sides of patties with flour. In a large skillet heat 1 tablespoon olive oil over medium. Add patties to skillet in batches (do not crowd). Cook 2 to 3 minutes on each side or until browned and heated through. Place on a baking sheet. Keep warm in a 200°F oven. Repeat with remaining patties, adding additional oil to skillet if necessary.
In a large bowl toss together lettuce and herbs. Divide among four plates. For dressing: In a small bowl whisk together sour cream, lemon juice, 1 teaspoon water, and a pinch of salt and black pepper. Top lettuce mixture with patties. Drizzle with dressing. Serves 4.