Start breaking the clean mushroom into strands, about an inch thick. Pulling the flesh apart from top to bottom, to follow its natural line.
Heat a large skillet on low flame
Add all mushrooms to skillet and sprinkle with a dash of salt - to help remove the moisture from the mushrooms
Cover with a lid and let cook for about 10 minutes, stirring occasionally
Remove mushrooms from heat and allow to cool
Create a flax egg by combining ground flax and water in a small bowl (allow to sit for 5 minutes to create its gelatinous texture)
Add cooled mushrooms to a strainer and press out excess moisture *
Combine mushrooms and all remaining ingredients into a large bowl and mix to combine, evenly
Scoop ¼-½ cup servings of mixture at a time and form in hands to make a pattie shape
Lay the formed patties on a tray, dust with a little extra garbanzo bean flour, and cover in the fridge for 30 minutes - to settle
Heat a large skillet on medium-high heat and add olive oil
Begin searing patties, careful not to crowd the pan - about 3-4 minutes on each side
Serve with dill tartar sauce and enjoy!