70 Min

GF

NF

Mushroom Meatball Stew

Mushrooms, especially wild foraged ones like morels or chantarelles are arguably the meatiest tasting vegetable. When combined with real meat, they amplify and absorb the taste of meat. In a stew, the flavor of the meat and mushrooms leaches out into the sauce and makes it even more delicious.

As we start to anticipate and invite cooler temperatures, this may be the perfect stew to start off a new season. Find the best mushrooms you can and leave them whole while you cook them. They may fall apart a bit but will hold up the flavors. The stew will taste even better the next day, when all the flavors have a had a little bit more time to mellow out.

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Cook Time

1 hour and 10 minutes

Serves

4

Directions

Step 1

To make the meatballs, preheat the oven to 350°F.

Step 2

In a large bowl, combine the meat with the onions, garlic, mushrooms, herbs, yogurt, black pepper, coriander, cardamom, serrano and salt.

Step 3

Form 2-inch meatballs and place them 1-inch apart on a greased baking pan. Place in the oven and cook for 10 minutes. They will finish cooking in the stew.

Step 4

In the meanwhile, in a wide bottomed pan over high heat, warm the ghee or olive oil.

Step 5

Pop the cumin seeds and immediately add the sliced onions and whole garlic cloves. Fry these for 5 to 7 minutes on high heat until the onions have wilted and have a little bit of color.

Step 6

Add the whole mushrooms and cook for another 5 minutes.

Step 7

Then add the turmeric, black pepper, ginger, salt and coconut milk. Add the meatballs gently and bring to a simmer. Cover and continue simmering for another 5 to 7 minutes.

Step 8

Add the tomatoes at the end and turn the heat off. Let the stew rest for at least 30 minutes before serving.

Notes & Variations

Popping cumin or any other seeds like mustard, fennel or fenugreek is a technique native to India called ‘tadka’ or ‘baghar’. When the oil is at the right temperature, the seeds will sizzle, pop and release flavor. Just remember that this goes very fast so do not let the spices burn or they will taste bitter.
Any sort of meat can be used for these meatballs including lamb, chicken or turkey.
The stew is best served with rice or warm crusty bread with a green salad on the side.

Ingredients

MEATBALLS

1 pound ground beef

1 cup finely minced red onions

1 tablespoon minced garlic

2 cups raw minced mushrooms (button, cremini or any other variety)

1/2 bunch of parsley or cilantro

1 tablespoon thick plain yogurt and sour cream

1 teaspoon black pepper

1 teaspoon whole coriander seeds

1 teaspoon ground cardamom or cinnamon

1/2 or 1 small serrano pepper, minced

1 1/2 teaspoons sea salt

STEW

4 tablespoons ghee or olive oil

1 teaspoon cumin seeds

2 cups sliced onions (roughly one large onion)

8 to 10 cloves of garlic, whole

1 pound of wild mushrooms like maitake, morels, blue foot or chantarelles

1 teaspoon turmeric

1 teaspoon black pepper

1 cup coconut milk or heavy cream

2 tablespoons ginger puree

1 teaspoon sea salt

2 cups of small tear drop or cherry tomatoes

Step 1

To make the meatballs, preheat the oven to 350°F.

Step 2

In a large bowl, combine the meat with the onions, garlic, mushrooms, herbs, yogurt, black pepper, coriander, cardamom, serrano and salt.

Step 3

Form 2-inch meatballs and place them 1-inch apart on a greased baking pan. Place in the oven and cook for 10 minutes. They will finish cooking in the stew.

Step 4

In the meanwhile, in a wide bottomed pan over high heat, warm the ghee or olive oil.

Step 5

Pop the cumin seeds and immediately add the sliced onions and whole garlic cloves. Fry these for 5 to 7 minutes on high heat until the onions have wilted and have a little bit of color.

Step 6

Add the whole mushrooms and cook for another 5 minutes.

Step 7

Then add the turmeric, black pepper, ginger, salt and coconut milk. Add the meatballs gently and bring to a simmer. Cover and continue simmering for another 5 to 7 minutes.

Step 8

Add the tomatoes at the end and turn the heat off. Let the stew rest for at least 30 minutes before serving.

MEATBALLS

1 pound ground beef

1 cup finely minced red onions

1 tablespoon minced garlic

2 cups raw minced mushrooms (button, cremini or any other variety)

1/2 bunch of parsley or cilantro

1 tablespoon thick plain yogurt and sour cream

1 teaspoon black pepper

1 teaspoon whole coriander seeds

1 teaspoon ground cardamom or cinnamon

1/2 or 1 small serrano pepper, minced

1 1/2 teaspoons sea salt

STEW

4 tablespoons ghee or olive oil

1 teaspoon cumin seeds

2 cups sliced onions (roughly one large onion)

8 to 10 cloves of garlic, whole

1 pound of wild mushrooms like maitake, morels, blue foot or chantarelles

1 teaspoon turmeric

1 teaspoon black pepper

1 cup coconut milk or heavy cream

2 tablespoons ginger puree

1 teaspoon sea salt

2 cups of small tear drop or cherry tomatoes

Notes & Variations

Popping cumin or any other seeds like mustard, fennel or fenugreek is a technique native to India called ‘tadka’ or ‘baghar’. When the oil is at the right temperature, the seeds will sizzle, pop and release flavor. Just remember that this goes very fast so do not let the spices burn or they will taste bitter.
Any sort of meat can be used for these meatballs including lamb, chicken or turkey.
The stew is best served with rice or warm crusty bread with a green salad on the side.

Tags:

70 Min

Tags:

70 Min

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