Kufteh with Green Harissa
This vegetarian dish exceeded my expectations. I would definitely make this again.
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)
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
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.
Serve the kufteh with Green Harissa and Asparagus Pesto.
Green Harissa Ingredients
Makes 1 1/2 cups Servings
2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 jalapeños, seeded, sliced
2 small scallions, sliced
1 small garlic clove, smashed
1/2 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves
1/2 cup fresh cilantro leaves with tender stems
1/4 cup fresh lemon juice
1 teaspoon fine sea salt
Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool.
Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth.
Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
DO AHEAD: Harissa can be made 5 days ahead.