YIELD:

2 gallons button mushrooms, quartered
sprig of rosemary
canola oil, as needed

8 Yukon Gold potatoes

8 eggs
2 Tbsps. sherry vinegar
2 tsps. fresh thyme
1 Tbsp. rosemary
3 Tbsps. fresh parsley
salt and pepper, to taste
panko bread crumbs, as needed
Harissa aioli, as needed to spread
arugula, as needed for topping
Swiss cheese slices, as needed for topping

1. Divide mushrooms in half: leave one half whole and the other half slice into quarters. Evenly coat whole mushrooms with canola oil and roast in a 350°F oven until cooked through. Saute the quartered mushrooms in a saute pan with the oil, thyme and rosemary (can use a whole sprig of rosemary and remove after cooking).

2. Meanwhile, peel the potatoes and bring them up in cold, salted water until cooked through. Rice the cooked potatoes and place in food processor with half the mushrooms.

3. Divide chopped herbs in half and put half in the food processor. Process whole roasted mushrooms, potatoes and herbs and season with sherry vinegar and salt and pepper to taste. Once fully incorporated, add the egg yolks and process until combined. Pour pureed mixture into bowl with diced mushrooms and the rest of the chopped herbs. Mix by hand with rubber spatula, and season to taste.

4. Slowly add bread crumbs until mixture is firm enough to form patties. Allow to rest, then portion into 6 oz. patties, coated in panko bread crumbs. Top with harissa aioli, slice of swiss cheese

Photo: Tara Fitzpatrick  Recipe: Ian Thompson, Radius, Judson Smart Living, Chagrin Falls, OH