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 Brown Rice or Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version
AND
Serve with Raita
Ingredients
| 4 tsp. Olive oil |
| 1 large White or yellow onions (diced) |
| 2 clove Garlic, raw (minced) |
| 12 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 - about 6 ounces) |
| 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
Add the garlic and cook for about 1 minute. Stir frequently.
Add the onions and cook for about 2 minutes. Stir frequently.
Add the mushrooms and cook for 18-20 minutes, stirring frequently. Cook until the mushrooms are deep brown and caramelized to reduce the amount of liquid in the mixture.
When the onions and mushrooms are caramelized and fairly dry, remove the mushrooms and onions to a bowl to cool. (Note: If the mushrooms and onions are not cooked enough, the "ground beef" mixture will be too wet and the balls will not hold their shape. Be patient with this step!)
Place the egg and white beans in a food processor and process until smooth.
Add the cumin, coriander, turmeric, cayenne, garam masala, cloves, ginger, salt, and breadcrumbs.
Add the cooked garlic/onion/mushroom mixture to the food processor.
Process by pulsing until the mushroom mixture is about the consistency of ground beef.
Roll the mushroom mixture into twenty balls.
Place a large cookie sheet in the oven and preheat to 350°F.
Add the remaining olive oil to the cookie sheet and then the mushrooms balls.
Bake for about 20 to 30 minutes. Turn the balls to brown on all sides.
Serve with Raita.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
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…
AND
Serve this recipe with one of these vegetable side dishes.
Raita
Place the grated cucumber between two sheets of paper towels and press out the excess water. Place the grated cucumber, yogurt, cilantro, mint, lime juice, garam masala and green onion in a small bowl and fold together gently. Chill well before serving.
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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. We 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.
Raita is an important element of this dish, and making the vindaloo sauce from this Chicken Vindaloo would be a perfect addition (just leave the chicken and potatoes out and then serve with the mushroom balls).