Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 4 hrs. | Cook Time: 20 mins. | Makes: 8 rolls.

Ingredients

1 large boneless turkey breast
1 tsp Thai red curry paste
1 cup coconut milk
3/4 cup pineapple juice
zest and juice of two limes
1/4 cup green onion, finely chopped
4 cloves garlic, minced
1 tbsp soy sauce
2 tsp maple syrup
1/2 tsp salt

 

8 rice paper rounds
125g (4oz) fresh enoki mushrooms
1 1/2  cups fresh pea shoots
1 cup carrot, cut into matchsticks or julienned
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves

 

Peanut Sauce:
1 cup roasted peanuts
3 tbsp rice vinegar
1/3 cup canola or grapeseed oil
2 tbsp brown sugar
1 tbsp Sriracha or other chili sauce
1/2 tsp salt
Place all ingredients in food processor and blend until smooth.
Serve salad rolls with peanut sauce.

Method

1. Place turkey breast in deep glass dish.  In a medium bowl, mix remaining ingredients together very well. 2. Pour marinade over turkey and refrigerate for at least 3 – 6 hours, spooning marinade over meat every 2 hours.  Bring turkey breast to room temperature before grilling.  Discard the marinade.
3. Heat greased grill to medium high heat and grill turkey breast for about 7-8 minutes each side. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read 165*F. Remove turkey breast from grill, cover with foil and let stand 15 minutes. This is so all of the juices can be distributed, ensuring tender, delicious turkey. Thinly slice the turkey against the grain and set aside.
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To Assemble:
1. Soak one sheet of rice paper in warm water until soft. Remove and place on counter. Place a handful of pea shoots, enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner.  Fold bottom left over the bundle of veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms.
Place in a shallow dish and cover with a damp towel.  Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.
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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.
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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 Mushroom Kofta

Easy beef koftas made with mushrooms to help “extend” the mixture a little further and add an extra serve of veggies! Served with minted yoghurt and a beet “slaw”.

Recipe and photo by eat. live. travel. write.

Prep Time: 25 mins. | Cook Time: 20 mins. | Serves: 4

Ingredients

400g lean ground beef
200g mixed mushrooms
½ cup fresh cilantro
3 green onions
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground mild paprika
Salt and freshly ground black pepper
1 egg
½ cup panko breadcrumbs
For the yoghurt:
1 cup plain Greek yoghurt
1 tablespoon fresh mint
For the “slaw”:
1 small carrot
1 small beet
½ cup grated cabbage
½ red onion
1 tablespoon olive oil
zest and juice of 1 lemon (you might not need all the juice)
8 pita bread pockets

 

Method

Make the kofta:
1. Soak 8 bamboo skewers in water (completely immersed).
2. Place the mushrooms in the bowl of a food processor fitted with a metal blade.
3. Pulse until the mushrooms are finely chopped.
4. Remove mushrooms from food processor and place in a large bowl.
5. Place cilantro and green onions in the bowl of the food processor (no need to rinse it out).
6. Process until finely chopped.
7. Add the cilantro and green onion mixture to the mushrooms.
8. Add the beef, ground coriander, cumin, paprika to the mushroom mixture.
9. Now add the egg and breadcrumbs.
10. Mix with your hands until all ingredients are combined.
11. Using your hands, take approximately 2 heaping tablespoons of the mixture and form a sausage-shape around a wooden skewer. Now place a second sausage-shape of the meat on the same skewer. The mixture will be a little softer to handle than straight ground beef but do your best!
12. Repeat with remaining beef/ mushroom mixture until you have 8 skewers each with 2 sausage-shapes.
13. Place on a platter, cover with plastic wrap and refrigerate.
Make the yoghurt:
1. Finely chop the fresh mint and stir into the yoghurt.
2. Cover with plastic wrap and refrigerate.
3. Make the “slaw”:
4. Grate the carrot, beet, cabbage and red onion using a box grater.
5. Combine with the lemon zest, olive oil and about ½ of the lemon juice.
6. Cover with plastic wrap and refrigerate
To cook:
1. Pre-heat the BBQ to medium-high heat.
2. Grill the kofta skewers, turning occasionally, until cooked through (do not rely on touch for these – the mushrooms make them much softer than regular burger patties or similar – you will have to cut them open to see if they are done).
3. Remove from the grill and let them rest as you organize all the other ingredients.
To assemble:
1. Split a pita pocket and place a spoon of the yoghurt in the bottom, then add 2 of the kofta, topped with some of the “slaw” and a dollop more yoghurt.
2. Enjoy!
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Baked Mushroom and Leek Risotto

This is an easy version of the classic Italian recipe. Mild flavoured leeks combine with wonderful woodsy shiitake mushrooms to create a delicious treat. Serve with a green salad or as an accompaniment to veal or chicken.

Prep Time: 20 mins. | Cook Time: 30 mins. | Serves: 2 mains or 4 sides
Tip: Arborio rice is a short-grain rice imported form Italy used specially for risotto.

Ingredients

1 leek 1
2 tbsp olive oil 30 mL
2 garlic cloves, minced 2
2 cups chicken or vegetable broth 500 mL
1 cup arborio rice 250 mL
1/3 cup dry white wine or broth 75 mL
1/4 tsp salt 1 mL
1/8 tsp freshly ground pepper 0.5 mL
8 oz fresh shiitake mushrooms 250 g
1/4 cup table cream (18%) 50 mL
2 tbsp chopped fresh Italian parsley 25 mL
1 oz Parmesan cheese, shaved (about 1/3 cup/75mL) 30 g

Method

  1. Cut dark green tops and root off leek; halve lengthways, wash and thinly slice.
  2. Heat 1 tbsp(15 mL) oil in a large, deep skillet or saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until the leeks are soft.
  3. Meanwhile, bring the broth to boil in a medium saucepan over high heat or in microwave. Stir rice into the leek mixture; cook over medium heat for 1-2 minutes. Stir in wine, salt and pepper; cook about 1-2 minutes.
  4. Transfer mixture to covered 2 qt (2 L) oven –proof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in 400ºF (200ºC) oven for 20 minutes.
  5. Remove stems from mushrooms. Wipe caps with a damp cloth and slice. Heat remaining 1 tbsp (15 mL) oil in same skillet or saucepan over medium- high heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly browned . Set aside and cover to keep warm.
  6. Remove risotto from the oven; stir in cream, mushrooms and parsley. Cover and let stand
    for 5 minutes. Spoon into serving bowls and serve immediately garnished with shaved
    Parmesan cheese.

Variation: A mixture of shiitake, oyster and crimini mushrooms may be used if desired.

Nutritional Information

Per Serving
Calories: 333
Sodium: 731 mg
Protein: 8.7 g
Fat: 12.0 g
Carbohydrates: 45.3 g
Dietary Fibre: 1.6 g

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