It's that time of year again - Fall. Once again I say to myself 'Don't pick any more sheepshead mushrooms unless it's for a customer'. However, I am a mushroom hoarder. I can not refrain!
I have way too many mushrooms 'stocked up'. And, with regard to sheepshead, I have frozen, dehydrated and canned to last several years of scarcity.
However, Fall is here again. Oh help me.
I eat so much sheepshead. I eat it in all sorts of ways. My goodness, I even drink sheepshead / green tea from the dehydrated pieces. Still, the scale is swinging the wrong way. I keep hoarding more.
So what am I thinking of as I am making a batch of stew with sheepshead in it? You guessed it. Thinking of some other way of using Sheep'shead in some edible fashion.
I started the stew at 9 A.M. with the plan to use the crockpot to slow cook it all day. As I was getting the sheepshead pieces ready for the stew I was getting hungry. I started thinking that maybe a sandwich with some sheepshead in it would be good. Then that thought evolved to the possibility of making a patty from it by using wee little pieces - like a burger.
I already make patties out of sardines where egg, onion and breadcrumbs are in the mix so the patty can be formed, so I thought about it for a while and decided that I could do something similar with very small pieces of sheepshead.
I came up with this patty. And it is great.
By-the-way, the method works with other mushroom varieties so don't wait until you get a sheepshead to make a patty like this.
If the patty is for breakfast then I have a toasted English muffin with it. Or a breakfast sandwich is also a good thing. If it's for dinner then it goes on a hamburger bun. Now that is versatility.
Non-stick frying pan & spatula
Egg ring ( preferably non-stick )
Small palm-full of Breadcrumps ( I like Progresso Italian )
About a tablespoon of Half n Half.
1/4 of medium onion - diced.
1/2 cup of finely diced / chopped sheepshead pieces
2 tablespoons extra virgin olive oil
a couple pads of butter
Slice of cheese
If you look at the amount of Sheep'shead I have in my hand in the photo below you get an idea on the approximate amount to use for one sandwich.
Here is the approximate amount I start with when about to dice up sheepshead.
You want to end up with a 1/2 cup of diced sheepshead
Keep a measuring cup nearby and as you dice up each piece of Sheep'shead put the diced pieces in the cup.
You want to dice the pieces real small. The smaller the better.
If you have a chopper that gets thing real small that would work great.
With your knife dice the sheepshead pieces to a small a size as you can.
The smaller the better.
You will want to have enough diced Sheep'shead to equal 1/2 cup. That amount is plenty for one sandwich - if it is Sheep'shead you are using.
Sheep'shead mushrooms don't shrivel up as much as some other mushrooms do when cooked. Keep that in mind if you make this sandwich with other types of mushrooms. You may wish to use more of some other type.
It's hard to tell from the photo, wrong angle, but the amount in this measuring cup is at the 1/2 cup line.
Sauté the little Sheep'shead pieces in a mix of olive oil and butter on medium heat until they are cooked through. We want our mushroom pieces cooked enough so that they are done, that is, done enough that they could be eaten right then.
We DO NOT want to rely on raw pieces getting thoroughly cooked once mixed with egg, onion and breadcrumbs. The egg cooks up too quickly.
It's important that the mushroom pieces be cooked enough so that they are in 'ready to eat' condition
before being added to the egg mix.
Remove the Sheep'shead pieces from the frying pan leaving most of the oil / butter mix in the pan and then sauté the diced onions in it until they become soft and transluscent. Same thing applies with these diced onions. They would not cook up properly if put into the egg mixture uncooked.
The onions cook up faster than the diced mushroom pieces that is why they are cooked separately then added to the mix.
I guess you could add the uncooked diced onions to the mushroom pieces when the mushroom pieces are almost done being cooked up. I just do it this way because I can keep my eye on the onion pieces better when not mixed in with the mushroom pieces.