Mushroom Kufteh with Green Harissa and Asparagus Pesto. Photo © David Malosh

© David Malosh

Mushroom Kufteh with Green Harissa and Asparagus Pesto

  • ACTIVE: 45 MIN
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  1. 2 tablespoons extra-virgin olive oil, plus more for brushing

  2. 1 1/2 pounds assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups)

  3. Salt

  4. 1 cup panko (Japanese bread crumbs)

  5. 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)

  6. 1/2 cup chopped flat-leaf parsley

  7. 2 tablespoons chopped basil

  8. 2 tablespoons fresh lemon juice

  9. 1/4 teaspoon cayenne pepper

  10. 2 large eggs

  11. 2 large egg whites

  12. Green Harissa and Asparagus Pesto, for serving

  1. 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.
  2. 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.
  3. 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. Serve the kufteh with Green Harissa and Asparagus Pesto.

One Kufteh 147 cal, 9 gm fat, 2.5 gm sat fat, 8 gm carb, 1 gm fiber, 10 gm protein.

Serve With

Whole wheat pita, grilled asparagus and baby arugula.

Suggested Pairing

Beer Dry German Pilsner: Einbecker.

Wine Zippy Grüner Veltliner.