Candice Walker

Delicious and what we were looking for! The meat-to-mushroom ratio was great. Everything from the jalapeños to the slaw and the charred scallions was a must to make this deliciousness happen. I would add some seasoning to the patties, maybe some onion powder. Gave it 4 stars only because of how many dishes ended up in the sink to make one meal. Next time, I'll mince the mushrooms and saute them in the same pan I use for the other steps. That will save on the food processor bowl and baking sheet dishes. Made the sauce and slaw the day before. Was worried the patties wouldn't hold together when frying, but it was all good!

Great recipe! We love making dumplings, and the mushroom-to-meat ratio was perfect along with all the flavors in both the filling and the broth. One review mentioned the broth was one-note. We all disagreed but did use homemade veggie stock which could have made the difference. Overall great recipe.

Came out great. Made a double-batch for a waffle brunch. Everyone brought a side or topping, and it was a hit! Fluffy, crispy, great texture. I recommend finely ground buckwheat or it will taste grainy.

LIKES:The crust was easy to handle and didn't stick to my glass dish at all.The crust was nice and buttery and flaky.Not too sweet, which I love.The texture of the custard was perfection.DISLIKES:Not lemony enough for me as many reviewers mentioned... I'd like a volume for the lemon juice... I think my 2 lemons yielded about 1/3 cup. I would have probably doubled this.I agree with reviewer PamMar and prefer a thinner crust - less than half the height. It was better the next day though.I would also take the crust out of the oven when firm, not when it gets golden brown because the bottom ended up being a little over.Overall, they were tasty, just not a recipe I'd make again.

Good sauce. I agree with the reviews that the amount of soy sauce in this recipe is too high. Cut in half, maybe add a little more ketchup, and it would be a winner!