1 pound button mushrooms, diced into 1/4"
1 pound cremini mushrooms, same as above
1 teaspoon dried oregano
1/8 teaspoon ground cloves
1/2 teaspoon fresh ground pepper
8 Tablespoons olive oil
4 Tablespoons sherry
1-1/4 cups ground pecans
1 to 1-1/2 cups bread crumbs
salt to taste
Heat large skillet very hot and add 3 Tablespoons of oil. Sauté 1/2 of total cut mushrooms, adding 1/2 teaspoon oregano, half of the dried cloves, 1/4 teaspoon ground pepper and 2 Tablespoons sherry. Mushrooms will at first appear too dry and need more oil. DO NOT ADD MORE OIL. The mushrooms will soon give off water. Continue to cook until all liquid has reduced. Put cooked mushrooms into bowl and set aside. Repeat process with remaining half of mushrooms. Once all mushrooms have been cooked let them cool completely down to room temperature. You can refrigerate them to speed up the process. Add pecans, eggs and bread crumbs. Mix and form patties, making sure mixture holds together. If need be add more bread crumbs. Heat 2 Tablespoons of oil and fry off patties until golden brown. This usually is accomplished in two batches. If you can do it in one, add all 4 Tablespoons of oil at once. Serve with sandwich fixings and chips.