Not Just Vanilla: Sunday Brunch and a Show

Last Sunday we to a trip to Chicago to visit with my family and see the play,

Young Frankenstein

Escalators in Macy's

Christmas decorations

A Beautiful Fountain

I am not the only one taking pictures!

Brunch at Atwood Cafe

The most darling spot to eat!

Mexican Hot Chocolate with a Homemade Marshmallow

Delightful Apple Cider Donuts

Dipped in homemade Apple Butter

My mushroom veggie burger with goat cheese and garlic. I was holding this post, waiting and hoping the staff at Atwood Cafe would send me the recipe. I can't wait, this was so delicious and unique! I want to make it at home. Yum!

PS: I found this recipe on Atwood Cafe's Facebook page (Insert evil laugh here) '')

Now if I can just find the recipe for the Mexican Hot Chocolate

WILD MUSHROOM VEGGIE BURGERS

Atwood Cafe

Serves 6

For the burgers:

•2 tablespoons olive oil

•1 medium onion, finely chopped

•2 cloves garlic, minced

•8 ounces crimini mushrooms, wiped clean with dampened paper towels and finely chopped

•1 cup cooked brown rice (over cook it so that it is sticky by adding ½ cup more water during cooking)

•1/2 cup old fashioned oatmeal

•4 ounces coarsely grated parmesan cheese (about 3/4 cup)

•1 tbsp onion powder; 1 tbsp garlic powder

•Salt and freshly ground black pepper, to taste

•2 to 3 tablespoons fresh chopped thyme

For Serving:

•4 whole-wheat hamburger buns

•Ketchup and/or mayonnaise and/or mustard

(My veggie burger had goat cheese and mixed greens and a whole wheat or mixed grain bun and served with a side salad with balsamic dressing)

1. Prepare the burger mixture. Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until soft but not brown, about 4 minutes. Increase the heat to medium-high; add the mushrooms, and cook, stirring occasionally, until tender and most of the mushroom liquid has evaporated, about 4 minutes.

2. Stir in the brown rice and cook for 1 minute. Remove from heat and transfer the mixture to a large bowl. Stir in the oats, cheese, thyme, garlic and onion powder. Add salt and pepper. The mixture should be sticky and seem a bit wet. Cover the mixture and refrigerate until firm, 3 to 4 hours.

3. Line a baking sheet or large plate with plastic wrap. Wet your hands slightly and form the vegetable mixture into 6 patties. Place the patties on the prepared baking sheet, cover loosely with plastic wrap, and refrigerate for 1 hour.

4. Preheat grill to high.

5. When ready to cook, brush each side of the burger with olive oil. Grill, turning carefully with a spatula, until nicely browned on both sides, 4 to 6 minutes per side, as the burgers cook; toast the buns over the flames as well. Serve as you would any burger. **You can also cook the veggie burgers in a non-stick sauté pan if you don’t have a grill.

The beautiful theater