Ingredients
2 tablespoons vegetable oil, plus more for frying
1 large white onion, julienned
5 ounces mushrooms, chopped or sliced
2 tablespoons minced garlic
Sea salt and pepper
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1 cup rice flour
2 tablespoons cornstarch
1/4 cup pine nuts
1 tablespoon dried parsley
Preparation
Preheat the 2 tablespoons (30 ml) oil in a skillet over medium-high heat. Add the onion, mushrooms, and garlic. Add a pinch of sea salt to really get those onions sweating. Sauté, turning often, until the mushrooms have reduced in size by about half, or about 5 minutes.
Add the maple syrup and vinegar, lower the heat to medium, and cook for about 10 minutes longer, stirring occasionally, or until most of the liquid has been absorbed. Add a liberal amount of freshly cracked pepper to taste. Remove from the heat and let cool.
Transfer to a mixing bowl. Add the flour, cornstarch, pine nuts, parsley, and liquid smoke, and knead until a nice dough forms. If you think the mixture feels too dry, don’t worry; keep kneading and it will come together, I promise.
Form into 4 patties.
Cook as desired. Bake at 350°F (180°C, or gas mark 4) for 30 minutes on a baking sheet lined with parchment or a silicone baking mat, covered loosely in foil, flipping halfway through. Or pan-fry in a small amount of oil over medium-high heat for about 3 minutes per side, or until a nice crispy crust forms.
