1 Potato, peeled
3 Tbsp. Olive Oil, organic, divided
1 Portabello Mushroom
12 Cremini Mushrooms
10 Shitake Mushrooms
1/2 tsp. Thyme, dried
2+1/2 Tbsp. Balsamic Vinegar
1 cup Barley, cooked
2 tsp. Dijon Mustard
1/2 tsp. Salt
1/4 tsp. Black Pepper, freshly ground
Prepare the mushrooms by cleaning them, and cutting the stem from the portabello after you removed the gills with a spoon. Chop them into smaller pieces, and slice the Crimini and Shitake mushrooms.
Heat 1 tablespoon of the oil over medium heat. Cook the portabello mushrooms and dried thyme for 6 to 8 minutes, until the mushrooms begin to soften and sweat. Add the crimini, shitake, and salt. Cook for 10 minutes, until the mushrooms have released their liquid and dried somewhat. Deglaze with the vinegar, scraping off browned bits with a wooden spoon. Transfer mushrooms to a food processor pulse until they have a coarse texture. (Or they can be chopped by hand.) In a bowl, combine the mushroom mixture potato, barley, mustard, and pepper. Add a little more salt if needed. with the potato, barley, salt, pepper, and mushroom mixture in a mixing bowl. Shape evenly into 4 patties.
In a large sauté pan (oven-safe), skillet or nonstick pan heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, about 8 minutes. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through. If you do not have an oven safe pan, then cook longer on the stove-top until firm when pressed with a wooden spoon. Serve on a toasted gluten free or grain bun, with a few of your favorite healthy (organic) toppings: Lettuce, tomato, red or caramelized onions, pesto, salsa, chutney, barbecue sauce, teriyaki sauce, sauteed mushrooms, a small amount of cheese, or any of your favorite grated veggies. Enjoy!