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Curry Coconut Shiitake Meatball Sandwich
It is harvesting time and we are back with another dope recipe using mushrooms I grew at home with a North Spore Fruiting Block Kit and Boom Room. This was a nice flush with close to 1.3 pounds of shiitake mushrooms. It takes about 1-2 months to get the shiitake bag ready to start fruiting, but North Spore makes it easier and faster to grow at home. It took about 10-11 days to grow once I took the fruiting block out of its bag. Because it grows outside of the bag, it’s best to grow in a tent or fruiting chamber to prevent contamination. I chose shiitake mushrooms for this recipe because shiitake is very meaty and has a delicious umami flavor. This recipe takes some work, but at the end of the day, it's incredible to go from harvest to table right at home.
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Shopping List
Curry Coconut Sauce
- 2 chopped shallots
- 1 Tbsp chopped fresh ginger
- 1 Tbsp + 1.5 tsp curry powder
- 1 tsp turmeric
- 1 Tbsp minced garlic
- 2 tsp cumin powder
- 1 can diced tomatoes
- 1 can coconut cream
- 2 Tbsp coconut amino
- to taste salt & pepper
Curry Shiitake Meatballs
- 7-9 shiitake mushrooms (about 4.5oz)
- 1/2 cup black lentils, cooked
- 1 flaxseed egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 Tbsp avocado oil
- 1 tsp parsley
- 2 tsp curry powder
- 1 Tbsp tomato paste
- to taste salt & pepper
- 1/2 cup vital wheat gluten
- 1/2 cup panic bread crumbs
Additional Ingredients
- hoagie rolls
- sliced grilled onions
- sliced grilled red bell pepper
Directions
- Remove the stems from the shiitake mushrooms. Add all meatball ingredients to a food processor except the panko bread crumbs and vital wheat gluten. Blend until smooth. Add mixture to a bowl and stir in the panko bread crumbs and vital wheat gluten
- Create balls with the meatball mixture. Steam the meatballs for 1 hour. In a saute pan, sear the meatballs in a small amount of oil until browned. Set aside
- Sauté shallot and ginger for 2-3 minutes in a small amount of oil
- To the pan, add curry powder, turmeric, garlic, cumin, diced tomatoes, coconut cream, and coconut amino. Cook, stirring frequently, for 5 minutes on medium heat
- Allow the sauce to cool slightly then blend the curry mixture, in a large blender, until smooth
- Place the meatballs back into the saute pan on low heat. Pour the sauce into the pan to reheat the sauce and meatballs for 1-2 minute
- Serve on Hoagie bread with grilled onions and red bell peppers.
Enjoy!
Shopping List
Curry Coconut Sauce
- 2 chopped shallots
- 1 Tbsp chopped fresh ginger
- 1 Tbsp + 1.5 tsp curry powder
- 1 tsp turmeric
- 1 Tbsp minced garlic
- 2 tsp cumin powder
- 1 can diced tomatoes
- 1 can coconut cream
- 2 Tbsp coconut amino
- to taste salt & pepper
Curry Shiitake Meatballs
- 7-9 shiitake mushrooms (about 4.5oz)
- 1/2 cup black lentils, cooked
- 1 flaxseed egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 Tbsp avocado oil
- 1 tsp parsley
- 2 tsp curry powder
- 1 Tbsp tomato paste
- to taste salt & pepper
- 1/2 cup vital wheat gluten
- 1/2 cup panic bread crumbs
Additional Ingredients
- hoagie rolls
- sliced grilled onions
- sliced grilled red bell pepper
Directions
- Remove the stems from the shiitake mushrooms. Add all meatball ingredients to a food processor except the panko bread crumbs and vital wheat gluten. Blend until smooth. Add mixture to a bowl and stir in the panko bread crumbs and vital wheat gluten
- Create balls with the meatball mixture. Steam the meatballs for 1 hour. In a saute pan, sear the meatballs in a small amount of oil until browned. Set aside
- Sauté shallot and ginger for 2-3 minutes in a small amount of oil
- To the pan, add curry powder, turmeric, garlic, cumin, diced tomatoes, coconut cream, and coconut amino. Cook, stirring frequently, for 5 minutes on medium heat
- Allow the sauce to cool slightly then blend the curry mixture, in a large blender, until smooth
- Place the meatballs back into the saute pan on low heat. Pour the sauce into the pan to reheat the sauce and meatballs for 1-2 minute
- Serve on Hoagie bread with grilled onions and red bell peppers.
Enjoy!
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