Italian Style Shiitake Pecan Burgers

¼ cup bread crumbs

¼ cup toasted pecans chopped

¼ cup parmesan cheese, shredded

Spring of rosemary, chopped fine

2 cups diced shiitake mushrooms stems removed

2 tablespoon diced sun dried tomatoes (oil preserved)

½ tablespoon tamari soy sauce

½ tablespoon Worcestershire sauce

1 tablespoon olive, walnut or grapeseed oil

1 onion, thinly sliced

1 tablespoon apple cider vinegar

Pinch of sugar and salt

Arugula, mayonnaise, sun-dried tomatoes and caramelized onions for garnish

In a bowl, combine bread crumbs, toasted pecans, parmesan cheese and rosemary. Caramelize the onion in a skillet with olive oil, vinegar, salt and sugar on low to medium heat. Add to the bowl with dry ingredients.

In the same pan the onions were in, cook the mushrooms on medium/high heat until the mushroom liquid has been reabsorbed. Let cool and add to the rest of the ingredients. Mix until evenly distributed.

Stir in sun-dried tomatoes, tamari, Worcestershire and oil until consistency is moist enough to hold together. Add vegetable broth if additional moisture is needed. Let sit for 30 minutes in the refrigerator.

Heat oven to 400 degrees. Using a metal round mold, press out four patties; transfer to a baking sheet and cook about 15 minutes or until the edges appear golden but not too dry. Pepper after they're baked. Salt shouldn't be needed due to the tamari. Serve on a bun with half cup of arugula, mayonnaise, sun-dried tomatoes and/or more caramelized onions.

Serves four.