Bombay Meatballs and Mushrooms

Recipe courtesy of Amy of Family Feedbag.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 2-3

Ingredients

1 cup finely diced onion
4 garlic cloves, minced
2 tbsp garam masala
2 tsp freshly grated ginger root
1 tsp salt
2 tbsp olive oil
1 lb white mushrooms, halved
1 lb ground turkey thighs
½ cup plain yogurt
½ cup fresh basil leaves

Method

  1. In a small mixing bowl, combine the onion, garlic, garam masala, ginger and salt. Toss to evenly distribute the seasonings and set aside.
  2. Create a foil grilling pan by layering two pieces of foil and folding up the edges twice. Toss the mushrooms with the olive oil in the foil pan. Sprinkle half the onion mixture evenly over the mushrooms.
  3. In a large mixing bowl, combine the ground turkey with the other half of the onion mixture and roll into 2-inch balls. Spray the grill with non-stick cooking spray or brush with oil and heat to medium-high.
  4. Place the filled foil pan and meatballs directly on the grill. After 6-8 minutes, rotate the meatballs and give the mushrooms a stir. After another 6-8 minutes, remove the meatballs to a serving platter.
  5. Gently stir the yogurt and basil leaves into the mushrooms and continue grilling another 2-3 minutes until the yogurt begins to bubble.

Blended Meatballs with Spicy Sriracha Aioli

Mushrooms are blended with ground beef and seasoned to create the perfect appetizer-style meatball. Serve with Spicy Sriracha Aioli for an added kick.

Recipe by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 25 mins.
Makes approximately 20 meatballs.

Ingredients

Meatballs:
½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg
Spicy Sriracha Aioli:
4 egg yolks
4 large cloves garlic peeled and pureed
1-2 tbsp Sriracha sauce (depending on desired spice level)
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
Salt to taste

Method

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 35-40 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
Spicy Sriracha Aioli
1. In a food processor add egg yolks, pureed garlic, and Sriracha sauce. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt to taste.

Blended Meatballs

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 30 mins.
Makes approximately 20 meatballs.

Ingredients

½ lb.  mushrooms, finely chopped
1 lb.  lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg

Method

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
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Beef and Shiitake Wonton Cups

Recipe and photo by Dana of Killing Thyme.

Prep Time: 30 mins. | Cook Time: 20 mins.
Tip: Serve with Sriracha sauce for an extra kick!

Ingredients

15 wonton wrappers
Olive oil cooking spray
For filling:
1lb of ground beef
2 cups of shiitake mushrooms, sliced
1 tablespoon of sesame oil
1 tablespoon of freshly grated ginger
For sauce:
1/4 cup low sodium Kikkoman soy sauce
1 tablespoon of rice wine
1 teaspoon of sesame oil
2 tablespoons of Hoisin sauce
For slaw:
1 cup of slaw (broccoli, cabbage and carrot)
1 tablespoon of mayonnaise
1 teaspoon of wasabi paste
For garnish:
1/2 cup of unsalted cashews, chopped
1/4 cup of scallions, sliced

Method

  1. Preheat oven to 350 degrees.
  2. Spray a muffin tin with cooking spray and place two wonton wrappers in each holder, one wrapper at a time. Give the wontons a quick spritz with the cooking spray.
  3. Put them in the oven for approx. 7-8 mins. or until golden brown.
  4. Combine all of the ingredients for the sauce. Mix well, and set aside.
  5. Heat 1 tablespoon of sesame oil in a non-stick pan on medium-high heat. Add the ground beef, and stir until partially browned. Add the sauce. Cook until all of the beef has browned, and then add the shiitake mushrooms and the freshly grated ginger. Turn the heat to medium-low and simmer until the mushrooms have softened up. Remove from heat.
  6. For the slaw, simply mix the mayonnaise and the wasabi (amount of wasabi can be adjusted to your taste).
  7. Then, mix it into the slaw thoroughly so that everything is evenly coated.
  8. Cashew crushin’ time! This sounds tedious, but it can be really simple. My favourite way to chop up cashews is to grab a handful, place them on a chopping board, and use the back of a large knife and press down on them. This way you get a nice variety of chunk sizes, and it’s efficient.
  9. Finally, assembly time! Spoon the beef and shiitake mixture into the wonton cups with a tablespoon. Then spoon the slaw on top (approx. 1 teaspoon).
  10. Garnish with crushed cashews and sliced scallions.

Barley Aracini with Shiitake and Seaweed

Recipe and photo by Bernice of Dish ‘n’ the Kitchen.

Prep Time: 20 mins. | Cook Time: 1 hr.

Ingredients

1/3 cup finely diced onions
2 garlic cloves; minced
olive oil
1/3 cup white wine (I used Pinot Grigio)
1 cup pearled pot barley
1 cup shiitake mushrooms (or 1/2 cup dried mushrooms; reconstituted and chopped)
3 cups mushroom stock
1/4 cup nutritional yeast flakes (optional)
3/4 cup fine seaweed stems; reconstituted in boiling water, then drained, and chopped (if desired)
salt and pepper
panko crumbs (or regular bread crumbs)
canola oil for frying

 

Method

1. Add two tablespoons of olive oil in a medium pot on medium to high heat.
2 Heat up mushroom stock in a separate pan. Add finely diced onion and sauté until translucent before adding the minced garlic. Continue to sauté for another minute or two. Add pearled pot barley and stir, coating the grains in olive oil.
3. If the contents of your pan are sticking, it may require additional olive oil. Pour in wine and reduce so that the alcohol has a chance to burn off.
4. Add heated mushroom stock, a 1/2 cup at a time, stirring until the liquid has absorbed into the barley in between each addition.
5. In the meantime, finely dice the shiitake mushrooms and sauté in a separate pan until soft. Set aside. To tell if your barley is cooked, taste a grain and if you can chew it (but it still sticks to your teeth) it is finished.  Stir in the mushrooms, nutritional yeast, and reconstituted seaweed stems. Allow to cool thoroughly.
6. After the barley risotto has cooled, roll into balls and coat with panko. If you find the mixture quite sticky it helps to have slightly damp hands. Deep fry in a large pot or deep fryer until golden.