Ingredients:
2 T evoo
1 large shallot, diced
4 oz baby bellas, diced
1/2 C veggie stock
1/8 t black truffle salt
1 T smoked shoyu
1 t garum
1 t gochujang
15oz can pinto beans, rinsed
1/3 C garbanzo flour
1 t sage
1 t thyme
1 t rosemary
1/2 t nutmeg
1/8 black pepper
2 t bourbon barrel aged maple syrup
Directions:
Sauté shallot in evoo until translucent.Add mushrooms & sauté until they release their liquid then add stock & sauté until almost dry.Remove from heat and stir in shoyu, garum & gochujang.Place beans, flour, sage, thyme, rosemary, nutmeg, pepper & syrup in food processor & pulse to combine.Add mushroom mixture & pulse until combine, but with small chunks remaining.Divide into 6 portions & using plastic wrap roll each into a square sided log.Place in steamer & steam for 15 to 20 minutes.Place into freezer for 15 minutes to firm up.Heat evoo over med-hi heat in a nonstick frying pan & brown on all sides.
ianeats 