Mushroom Burgers With Barley (Vegan)

• 1 small potato, peeled and cut into 1/2-inch pieces
• 3 tablespoons olive oil, divided
• 1 portabello mushroom
• 12 cremini mushrooms
• 10 shiitake mushrooms
• 1/2 teaspoon dried thyme
• 2 Tablespoons balsamic vinegar
• 1 cup cooked barley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Steam or boil the potato until tender. Mash with a fork. Trim off the stem of the portabella mushroom and scoop out the gills. Chop into 1/2-inch pieces. Thinly slice the crimini and shitake mushrooms. Preheat oven to 375u0b0 F.
2. Heat 1 tablespoon of the oil over medium heat. Cook the portabello mushrooms and dried thyme for 6 to 8 minutes, until the mushrooms begin to soften and sweat. Add the crimini and shitake. Cook for 10 minutes, until the mushrooms have sweat off their moisture and it has dried up in the pan. Deglaze with the vinegar, scraping off browned bits with a wooden spoon.
3. Transfer mushrooms to a food processor and coarsely puree. (Alternatively, chop the mushrooms finely by hand.) Combine the mushroom mixture with the potato, barley, salt, pepper, and mushroom mixture in a mixing bowl. Shape into patties.
4. In a large oven-safe skillet or nonstick saute pan heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
5. Don't forget to "go crazy with the condiments," adds Lukas Volger: yogurt sauce, caramelized onions, homemade pesto, or more sauteed mushrooms.

potato, olive oil, portabello mushroom, mushrooms, shiitake mushrooms, thyme, balsamic vinegar, barley, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/mushroom-burgers-with-barley-vegan-52415981 (may not work)