Tandoori Mushroom Balls
Servings
4Serving size
5 mushroom ballsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Serve with Coconut Rice or Coconut Rice – Low Sodium Version or Curried Sweet Potato Salad
Ingredients
| 1 cup Nonfat Greek Yogurt |
| 1 lime yields Lime juice, raw |
| 6 leaves Fresh basil (coarsely chopped) |
| 4 cup Water (boiling) |
| 2 ounce Mushrooms, shiitake, dried (or other dried mushrooms) |
| 4 tsp. Olive oil |
| 1 medium White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 8 ounces Crimini mushrooms (thinly sliced) |
| 1 large Egg(s) |
| 1/2 15 ounce can Canned no salt added white beans (3/4 cup beans after draining and rinsing) |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Ground coriander |
| 1/4 tsp. Ground turmeric |
| 1/4 tsp. Cayenne pepper |
| 1/2 tsp. Garam masala |
| 1/8 tsp. Ground cloves |
| 1/2 tsp. Ground ginger |
| 1/2 tsp. Salt |
| 1/2 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs) |
Instructions
Pour the boiling water over the dried mushrooms.
While the dried mushrooms are steeping, place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat.
Add the garlic and cook for about 1 minute. Stir frequently.
Add the onions and cook for about 2 minutes. Stir frequently.
Add the fresh mushrooms and cook for about 10 minutes. Stir occasionally.
Drain the liquid from the dried mushrooms (reserve for another use).
Place the egg and white beans in a food processor and process until smooth.
Place the dried mushrooms in the food processor and add the cumin, coriander, turmeric, cayenne, garam masala, cloves, ginger, salt, and breadcrumbs.
Process by pulsing until the mushroom mixture is about the consistency of ground beef.
Roll the mushroom mixture into twenty balls.
Place a large non-stick griddle or skillet over medium high heat.
Add the remaining olive oil to the griddle and then the mushrooms balls.
Cook over medium to medium high heat for about 20 minutes. Turn the balls to brown on all sides.
Serve with the yogurt sauce.
Serve this recipe with one of these starch side dishes.
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Curried Sweet Potato Salad
Place 2 quarts water in a large saucepan over high heat. When the water begins to boil, add the diced sweet potato and reduce the heat to medium. Simmer for 10 to 12 minutes until the sweet potato is only slightly soft. Drain the hot water and add the cooked…
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant. (You could, however, serve this without the yogurt sauce.)
Recipe Notes
The idea behind this dish is not just replacing the ground beef or lamb with mushrooms. I wanted to make something that used tandoori style spices – which have a ton of flavor – along with the rich, umami flavor of mushrooms. This worked really well, giving the balls a terrific Indian flavor.
The yogurt sauce is a good pairing, but making the vindaloo sauce from this Chicken Vindaloo would also be a perfect addition (just leave the chicken out and then serve with the mushroom balls). This also goes well atop this Curried Sweet Potato Salad.