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MUSHROOM - Mushroom Kufteh with Green Harissa and Asparagus Pesto

MUSHROOM - Mushroom Kufteh with Green Harissa and Asparagus Pesto Categories:
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  jalapeņos, 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, jalapeņos, 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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