Title: Veganburgers
 Categories: 
      Yield: 12 Servings
 
      2 c  Brown rice
  2 1/2 c  Rolled oats
     12 oz Ordinary white mushrooms
        x  Large handful of dried
           Shiitake mushrooms
      3 md Onions
      2    Bay leaves
      1 tb Sage
      1 tb Basil
      1 tb Thyme
      3 tb Cornstarch + just enough
           Water to make a smooth
           Paste
      3 tb Dark soy sauce
 
  cook brown rice as you would normally cook brown rice, and allow to
  cool.
  
  simmer onions and herbs in water until onions are soft.  remove bay
  leaves. save any broth.
  
  soak shiitake mushrooms in water until they soften.  simmer *all*
  mushrooms in mushroom water until the fresh mushrooms are cooked
  through.  save mushroom sweat.
  
  in a food processor, process 1/2 of the rice, 2 c. of the oats, and
  all of the other ingredients until there are no big chunks.  You may
  have to do two batches depending on the size of your food processor.
  Use mushroom water and onion liquid to keep the food processor happy.
  
  in a large bowl, mix the processed gloop with remaining rice and
  oats.  It should be thick enough to form into cohesive patties, but
  not dry.  Add a few extra oats if it's too wet, or some liquid if
  your hands don't get a little sticky when handling it.
  
  fry in a light spray of Pam, over low heat, until both sides of the
  patty are brown and crunchy.  about 10 min.
  
  using a larger amount of mushrooms makes it taste even better, but
  then the batter becomes more like thick pancake batter.  Still yummy
  though.