Second Story Consignment

All the information you're looking is below if you scroll down a bit. Since our opening day of May 1, we have sold $5000 worth of recycled treasures and paid out $3500 in consignment splits.
We offer an unprecedented 70% to consignors!!
We are accepting small furniture, desks, dinaette sets, chests, benches, occasional chairs, pillows, mirrors, framed art & home decor accessories. Purses are HOT. Hurry.

Wild Mushroom Veggie Burger Recipe

This spring has been crazy good for mushroom picking up here! Just yesterday I took the dog up to this fine place close to town and easily found enough boletus to make lunches for a few days. Boletus are plentiful and sooo delicious. They are the northwest version of the porcini. Look them up and then go looking. The brighter the yellow bottom, the freshest & tastiest. This is what we did with the boletus we found:

2 cups finely chopped fresh boletus mushrooms, stems removed. (Do not get these wet, just brush off with a paper towel)
1/2 package firm tofu crumbled
1 small onion finely chopped
2 cloves garlic
2 cups brown rice, cooked
1 can black beans, mashed
salt, pepper
3 T worchestershire
1 T soy
bread crumbs to texture.

Sautee mushrooms, tofu and onions in olive oil on med to low for about 12 - 15 minutes. Add the rest and mix well. Sautee for just a few minutes to give the garlic time to soften. Cool. Mash with potato masher if necessary. Form patties and brown in an olive oil/butter combo with cheese of your choice (or not) until nicely browned. Yum. I stacked on wax paper and refrigerated for brown bag lunches.