Vegetable Patties

• 4 Tbsp. clarified butter
• 1 medium leek (white part only), cut into thin strips, 2 1/2 inches long
• 1 tsp. minced garlic
• 1/2 lb. fresh wild mushrooms
• paprika, mustard, garlic powder, onion powder, cayenne, black pepper, cumin and liquid aminos by Bragg's (for salt flavor) to taste
• 1 tomato, peeled, skinned, seeded and cut into thin strips
• 1 c. shelled green peas, blanched
• 1 red bell pepper, roasted, skinned, seeded and cut into strips
• 6 spinach leaves, stemmed, washed, dried and cut into thin strips
• 2 Tbsp. coarsely chopped fresh basil
• 1 tsp. chopped fresh thyme
• 1/2 c. dry bread crumbs
• 1/2 c. grated Parmesan cheese
• 4 slices focaccia or 4 buns
• grated unpasteurized rennetless Swiss cheese (enough for 4)

1. Preheat pan to medium heat.
2. Melt butter; saute leek and garlic.
3. Add mushrooms; simmer for 4 to 5 minutes.
4. Add tomato; sprinkle with seasonings and simmer until liquid evaporates.
5. Add peas, pepper, spinach, basil and thyme; remove from heat.
6. Add bread crumbs and Parmesan cheese; allow to cool.
7. Heat oven to 375u0b0.
8. Form patties; refrigerate until ready to use.
9. Toast bread and place patties on toasted bread.
10. Heat 2 to 3 minutes.
11. Add cheese until lightly melted.

butter, only, garlic, fresh wild mushrooms, paprika, tomato, green peas, red bell pepper, spinach, fresh basil, thyme, bread crumbs, parmesan cheese, focaccia, grated unpasteurized rennetless

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585028 (may not work)