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Mushroom

Mushroom "Meat"balls with Butternut Squash Noodles

Pan-roasted exotic mushrooms, aromatic vegetables and bulgur form deeply flavorful meatless meatballs paired with squash noodles, garlic-scented kale, and a bright and zippy turmeric butter sauce.


What You'll Need

Yield: 1 serving

QTY INGREDIENTS
1 Tb. Oil, Olive, blend
6 oz. Mushroom Duxelle (sub-recipe)
1 tsp. Oil, Olive, blend
¼ c. Peppers, bell, mini, red
1 c. Zucchini, raw, noodle cut
½ c. Kale, poached, cold
2 fl. oz. Turmeric butter sauce (sub-recipe)
2 tsp. Scallions, sliced
   
PREPARATION

  1. Preheat a medium sized sauté pan over medium high heat for 1-2 minutes
  2. Scoop three two ounce meatballs from the mushroom filling
  3. Place them into the hot oil and cook until brown and reach an internal temperature of 155° F.
  4. Preheat a second, medium sized sauté pan over medium high heat for 1-2 minutes
  5. Add oil, peppers, zucchini and kale and cook until the zucchini is tender
  6. To present the dish, spoon a 2 oz. ladle of the turmeric butter sauce on the plate
  7. Mound the vegetables onto the other side of the plate without the sauce
  8. Place the hot mushroom meatballs onto the sauced side of the plate
  9. Garnish with scallions

CHEF'S TIP