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.

Recipe and photo by The Tasty Gardener.

Prep Time: 15 mins. | Cook Time: 10 mins.
Tip: If using wooden bamboo skewers make sure you soak them in water for several hours or over night.

Ingredients

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

Method

1. Preheat BBQ to medium high heat.
2. Using your hands blend together all of the ingredients in a large bowl.
3. Take a golf ball size amount and flatten in the palm of your hand.
4. 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.
5. Place on preheated grill and cook 5-10 minutes, turning frequently until meat has cooked through.
6. Remove from grill and serve.
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Balsamic Portabella Salad

Recipe courtesy of Sara of Sprouted Kitchen.

Prep Time: 5 mins. | Cook Time: 30 mins.

Ingredients

2 Portabello mushrooms
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
pinch of sea salt
1 medium yellow onion
1/2 tbsp unsalted butter
4 cups organic baby greens
1/2 cup fresh basil leaves
1/2 cup marcona almonds
1/2 cup crumbled goronzola cheese (or more to taste)
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
salt/pepper to taste

Method

1. Heat the grill to medium heat, while preparing other ingredients.
2. Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add the onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.
3. While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush each with half of the oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. (Note: the freshness and mushroom may vary the cooking time here. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.)
4. Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellos into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.

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Ginger & Soy Mushroom Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
 
Prep time: 15 mins. | Cook Time:  15 mins. | Serves: 4

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1 pkt Mushroom Seasoning Blend
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Method

1. Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
2. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
3. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Nutritional Information

Per Serving
Calories 249
Sodium 408mg
Protein 13.5gat 13g
Carbohydrates 15g
Dietary Fibre 3.5g
Make-It-Ontario-Beef-Logo
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Asian Mushroom Lettuce Wraps

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper.

Prep Time: 20 mins. | Cook Time: 10 mins. | Serves: 3

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

Ingredients

8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh ginger root 32 mL
3 cloves garlic, crushed 3
3 tbsp each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

Method

  1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL).
  2. Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon.
  3. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar.
  4. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.
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Steak Boscaiola

Recipe and photo courtesy of Marisa from Tasty Delights.

Prep Time: 1 hr. | Cook Time: 10 mins.

Ingredients

1 lb of stir fry strip sirloin steak(cut into strips)
1/4 cup Marsala wine or any sweet wine
1 tbsp. fresh rosemary, chopped
1 tsp red pepper chili flakes
sea salt & black pepper to taste
 4 spears asparagus, washed, ends snapped off & cut into 1/3’s
12 small cremini or button mushrooms, washed
1 tsp thyme
12″ x 12″ tomato focaccia pizza(or your fave flavor)
2-4 tbsp. EVOO
bamboo skewers for presentation
1 tub kale or spinach dip

Method

Marinade:
1. In a food safe bowl combine the first 5 ingredients. Toss to coat well with your hands. Cover and refrigerate for 1 hrs. or overnight if you have the time.
2. Bring to room temp. 1 hr. before cooking.
Prep:
1. In a large preheated skillet sauté whole mushrooms, thyme  and asparagus in 1 tbsp. EVOO.
Season with salt & pepper, on med. high heat for 1-2 minutes, just until slightly caramelized.
Set aside in a bowl.  They will continue to cook as they cool.
2. In the same skillet, without wiping clean, add 2 tbsp. EVOO and with tongs lift the meat from the marinade and place each steak slice flat into the pan. Sear on high, just until browned on both sides. Do not over crowd the pan. Work in batches.
4. Allow the slices to rest off the heat. Cut in half or thirds, depending on length.
* Do not over cook steak, it will toughen.
Assembly:
1. Cut focaccia into 3″ squares. Place on platter decoratively.
2. Spread approx. 1 tbsp dip on each square. Set aside.
3. Skewer an asparagus piece then one end of the steak, leaving the long end hanging. Pierce a mushroom then wrap the steak around piercing the other side of the strip.
4. If there is extra cut the hanging steak and continue until all pieces are skewered.
Leave some space on the bottom of the skewer and pierce through the focaccia.
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