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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Duxelles Burger

While struggling for making beef Wellington, I realized that the mushroom mixture ,known as Duxelles, has the capability of being replaced with meat for vegetation dishes. The resulting burger has a very well seared crust almost similar to that of a beef pate burger.

Ingredients: (making 6 burgers)
For the pate:
4 cups of assorted wild mushrooms, pureed finely
salt and pepper to season
1/4 cup of single cream
1 cup of gruyere, grated
1/2 cup of Panko bread crumbs

To assemble:
burger buns, lettuce leaves, spicy(French 4 spice) mayo and sweet onion pickle

Using my trusty blender, I made a fine puree of mushrooms, seasoned that, and put it on high heat with no oil added
when  the mixture was dry, I added half of the cream.
When the mixture was dry again, I added the other half of the cream and repeated the process.
I cooled the mixture down in the fridge and then added Panko and cheese 
And formed my burger pates 

I pan fried them in oil to get a good sear on both sides
and some chicken confit mayo(surely not the first vegetation choice!).

And here it is: My Duxelles Burger