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MUSHROOM - Mushroom Kufteh with Green Harissa and Asparagus Pesto
Nb persons: 6
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| Mushroom Kufteh with Green Harissa and Asparagus Pesto FOOD&WINE STAFF-FAVORITE | |
| 2 tablespoons | extra-virgin olive oil, plus more for brushing |
| 1 1/2 pounds | assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups) |
| Salt | |
| 1 cup | panko,, (Japanese bread crumbs) |
| 1/2 cup | freshly grated Parmigiano-Reggiano cheese, (2 ounces) |
| 1/2 cup | chopped flat-leaf parsley |
| 2 tablespoons | chopped basil |
| 2 tablespoons | fresh lemon juice |
| 1/4 teaspoon | cayenne pepper |
| 2 large | eggs |
| 2 large | egg whites |
| Green Harissa and Asparagus Pesto, for serving (see below) ~ ~ ~ In a nonstick skillet, heat the 2 tablespoons of olive oil. Add the mushrooms, season with salt and cook over moderately high heat, stirring occasionally, until softened and lightly browned, 12 minutes. Transfer the mushrooms to a work surface and let cool slightly, then coarsely chop. Transfer the mushrooms to a large bowl. Add the panko, cheese, parsley, basil, lemon juice and cayenne and season with salt. Add the eggs and egg whites and knead the mixture to combine. Line a baking sheet with parchment paper. Using lightly moistened hands, form the mushroom mixture into six 1-inch-thick patties and set them on the baking sheet. Refrigerate until firm, about 1 hour. Preheat the oven to 350°. Preheat a grill pan or a griddle, preferably nonstick, and brush with olive oil. Brush the kufteh with oil and grill over high heat, turning once, until browned, about 5 minutes. Return the kufteh to the baking sheet and bake for 10 minutes, until hot throughout. ~ ~ ~ | |
| GREEN HARISSA | |
| Makes 1 cup 1/2 packed cup baby spinach leaves 1/2 packed cup flat-leaf parsley leaves | |
| 1 teaspoon | smoked paprika |
| 1/4 teaspoon | ground cumin |
| 1/8 teaspoon | ground cardamom |
| 1 1/2 teaspoons | ground coriander |
| 2 small | jalapeños, seeded and coarsely chopped |
| 2 | garlic cloves |
| 1/2 teaspoon | finely grated lemon zest |
| 1/2 teaspoon | finely grated orange zest |
| 2 tablespoons | fresh lemon juice |
| 1 tablespoon | fresh orange juice |
| 6 tablespoons | extra-virgin olive oil |
| Salt | |
| freshly ground pepper | |
| In a blender, pulse the spinach, parsley, paprika, cumin, cardamom, coriander, jalapeños, garlic, lemon zest, orange zest, lemon juice and orange juice until the greens are chopped. With the machine on, add the oil and puree. Season with salt and pepper. MAKE AHEAD The harissa can be refrigerated for up to 5 days. ~ ~ ~ ASPARAGUS PESTO SERVINGS: MAKES 1 CUP 1/2 packed cup basil leaves | |
| 1/2 pound | asparagus, trimmed and coarsely chopped (1 cup) |
| 1/4 cup | pine nuts |
| 2 tablespoons | lemon juice |
| 2 tablespoons | freshly grated Parmigiano-Reggiano cheese |
| 6 tablespoons | extra-virgin olive oil |
| Salt | |
| freshly ground pepper | |
~ ~ ~
In a food processor, combine the basil, asparagus, pine nuts, lemon juice and cheese and pulse until chopped. With the machine on, add the olive oil and process to a chunky puree. Season with salt and pepper.
MAKE AHEAD The asparagus pesto can be refrigerated for up to 5 days.
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