Guest Post: Beef and Mushroom Kofta by The Tasty Gardener
We’ve got a guest in our kitchen today! We are excited to welcome a newcomer to the Mushrooms Canada Blog, Heather of The Tasty Gardener. Heather is here sharing a wonderful Blendability recipe combining mushrooms and ground beef.
Five years ago my hobby blog www.tastygardener.com turned into a full-time passion of recipe development, brand and restaurant reviews, garden tours, and features such as my year-long “Cookie of the Week” special. The Tasty Gardener website was created to allow me to indulge in both my passions; “In the Kitchen” featuring food delights, and “In the Garden” a resource for the everyday gardener including an extensive plant encyclopedia. During this time I have developed my love of photography, and am actively studying the craft at Toronto’s Ryerson University. With a foot in both worlds, I wouldn’t want it any other way.
Growing up, I actually had an aversion to mushrooms which my mom tried with no success to change. Every Friday night she would do a “take-out at home” meal with chicken fried rice being one of the dishes which she would fill with mushrooms. Every week following fried rice day she would be vacuuming behind the couch and could never figure out why it sounded like little pebbles being sucked through the hose. It wasn’t until she caught me red handed picking each and every mushroom from the dish and dropping them behind the couch that the mystery was solved. Lucky for me my taste buds evolved in my teens and now mushrooms top as one of my favorite vegetables of all time.
Beef and Mushroom Kofta
By using half the meat and substituting in a mix of chopped mushrooms you add more nutrients and a great woodsy flavour. I highly recommend using a variety of types since each one adds a unique flavour and texture.
1 lb lean ground beef
2 cups mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp black pepper
1 tsp paprika
1 tsp cumin
1 tbsp allspice
1 tsp salt
1/2 cup parsley, chopped
1 tsp cinnamon
If using wooden bamboo skewers make sure you soak them in water for several hours or over night. Preheat BBQ to medium high heat.
Using your hands blend together all of the ingredients in a large bowl.
Take a golf ball size amount and flatten in the palm of your hand.
Place a BBQ skewer in the middle of the patty and carefully fold the meat around the skewer pressing to secure. Repeat with remaining meat.
Place on preheated grill and cook 5-10 minutes, turning frequently until meat has cooked through.
Remove from grill and serve.
If you love mushrooms as much as I do now give these recipes a try:
Hummus Stuffed Mushroom Caps
Green Bean and Roasted Mushroom Salad with Sesame Dressing
Turkey and Mushroom Satays