Drain the mushrooms well (keeping the drained liquid for the gravy). Separate about a couple of tablespoonfuls for the gravy and chop the remainder finely.

Separate the egg white from the yolk. Beat the white until foamy before adding in and beating the yolk

Add the egg to the finely chopped mushrooms

Add flour as needed until mixture binds together well. Season with salt and pepper as needed and preferred

As a flavor option, you can mash in one pork or beef-flavored boullion cube

Fry about two spoonfuls each in a buttered skillet until golden brown

Place the fried patties on paper towels or a draining rack to drain out the excess oil. This batch makes about 10-12 patties.

Prepare the gravy by dissolving the packet of gravy mix in one cup of the liquid drained from the canned mushrooms. Mix well until free from lumps.

Sautee the mushroom slices set aside earlier in the same buttered skillet used in frying the patties. Once slightly browned, add in the gravy mix and bring to a boil until it thickens, stirring continuously to avoid lumps.

Add salt and pepper or more butter to the gravy as preferred. Serve with the plated patties.

Enjoy! :)