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

Baked Eggs with Mushrooms

Recipe by Isabelle of Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

1 1/2 lbs mixed mushrooms, thinly sliced (ie. crimini, shiitake, oyster, etc)
2 tbsp butter
2 tbsp dry sherry or white wine
1/2 tsp dried thyme
Salt and pepper to taste
4 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Finely chopped parsley, for garnish

Method

1. Preheat oven to 400F. Lightly butter four large oven-safe ramekins, and arrange on a baking sheet.
2. In a large saute pan set over medium-high heat, sauté the mushrooms in butter until soft and lightly browned, about 5 minutes.
3. Add the sherry and thyme, and continue cooking for 2-3 minutes or until most of the sherry has evaporated. Remove from heat and season to taste with salt and pepper.
4. Spoon the sauteed mushrooms into the prepared ramekins, dividing evenly, then gently crack an egg into each one. Top with 1 tbsp cream and 1 tbsp grated Parmesan.
5. Bake in preheated oven until the egg whites are set and the yolks are done to your liking, about 10-15 minutes. Serve immediately with a sprinkling of chopped parsley and thick slices of toast for dunking.
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