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!

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

Baja Salmon With Mushrooms

Recipe Courtesy of the Mushroom Council www.mushroominfo.com.

Prep Time: 7 mins. | Cook Time: 8 mins.

Ingredients

1 tbsp olive oil, divided
6 oz white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tbsp lime juice, freshly squeezed
1/2 tsp kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water

Method

  1. Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.
  2. Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.
  3. Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.
  4. Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

 

Nutritional Information

340 calories
19g fat
5g saturated fat
70mg cholesterol
830mg sodium
2g dietary fiber
31g protein

25% Daily Value for vitamin A
8% Daily Value for iron
70% Daily Value for vitamin C
6% Daily Value for calcium
129% Daily Value for vitamin D
27% Daily Value for potassium
81% Daily Value for selenium

mushroom-council-logo

Bacon Double Cheeseburger Tart

The Blend and Extend method blends finely chopped mushrooms with ground beef to extend portions and add another serving of vegetables to dinner.

Recipe by Angie of Friday Is Cake Night.

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

2 squares puffed pastry thawed
1 medium onion
2 tbsp olive oil
salt and pepper
4 thick slices of bacon
8-10 mushrooms
1 lb lean ground beef
Pizza sauce
1 cup shredded mozzarella and cheddar blend cheese
Arugula to garnish

 

Method

1. Peel and slice the onion
2. In a large pan heat the olive oil over medium heat.
3. Add the onions to the oil, season with salt and pepper and cook until golden brown, about 20 minutes. Set the onions aside in a bowl.
4. Cook the bacon and dice into small pieces. Set aside
5. Clean the mushrooms and pulse in a food processor until finely chopped.
6. Add the mushrooms to the frying pan along with the ground beef. Cook until no longer pink.
7. Preheat the oven to 425 degrees.
8. Roll both squares of the puffed pastry into roughly 9×13 sizes
9. Top with pizza sauce, beef mixture, bacon and onions. Finish with the grated cheese and bake for 20-25 minutes.
10. Cool 5 minutes before slicing.
11. Garnish with Arugula.

Apple Mushroom Pad Thai

As a Registered Dietitian, I’m always keen to know the health benefits that foods offer. Not only do mushrooms make speedy and nourishing meals, they also have medicinal properties.

Recipe Courtesy of Balanced with Allie

Prep Time: 10 mins | Cook Time: 25 mins

Tip: When making a Pad Thai you have to be fast. Prepare all ingredients ahead of time before cooking this recipe.

Ingredients

100 g Rice Noodles
2 chicken breasts (thinly sliced into squares)
50 g firm tofu (cut into small cubes) – optional
2 garlic cloves (chopped)
½ box of white button mushrooms
1 beaten egg
1 apple of your choice (cut into cubes)
2 Tbsp canola oil
1/2 tsp sugar
1 tsp fish sauce
1 ½ Tbsp oyster sauce
Handful (60 g) of bean sprouts or thinly sliced cabbage
¼ cup water
10g green onion (about 1 green onion) cut into 1-inch pieces

Directions

1.  In a small bowl, mix water, oyster sauce, fish sauce, and sugar. Mix well.

2. Cook rice noodles as per package instructions and set aside.

3. Add oil to wok. On medium heat, fry garlic and tofu until golden brown in colour (about 1 minute).

4. Add sliced mushrooms and apple. Cook for about 2 minutes.

4. Add chicken and cook until the chicken is no longer pink in colour and then add beaten egg.

5. Add sauce mixture (from step 1). Stir well.

6. Add cooked noodles.

7. Finally add bean sprouts and green onions. Stir well.

Optional: Sprinkle the final dish with ground peanuts and juice from a lime.