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Meatless Mushroom Meatballs

Recipe by Sydney

Shiitake mushroom based “meatballs” for a hearty vegetarian dish that can easily be veganized with a few swaps.

  • Total Time40 minutes

Ingredients

Scale
  • 1 lb shiitake mushrooms
  • 1 small white onion
  • 1 cup fine, steel-cut quick-cook oats
  • 1 cup breadcrumbs
  • 3 cloves garlic, minced
  • 2 whole eggs ((can use flax egg to make vegan))
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp tsp rosemary
  • Parmesan, grated ((you can swap this for nutritional yeast))

Angel hair in red sauce

  • 1 serving angel hair pasta
  • red sauce, I prefer Rao’s if not making homemade

Truffled ravioli

  • 1 serving ravioli of your choice ((I used Trader Joe’s Porcini Mushroom & Truffle ravioli))
  • 1 tbsp truffle oil
  • 2 tbsp butter ((I used Miyoko’s vegan butter – it’s PERFECT for a garlic butter sauce))
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic

Instructions

  1. Preheat oven to 350 degrees.
  2. Coat a pan in olive oil, and bring heat to medium.
  3. Finely dice onion, and sautee in oil for roughly 7 minutes.
  4. Dice mushrooms, and add to the pan with your three cloves of minced garlic. Continue to cook for about 10 minutes, or until the onions start brown.
  5. Remove mushrooms and onions from heat, and allow to cool.
  6. Add the oats, bread crumbs, eggs, and herbs and mix thoroughly (using your *clean* hands works best).
  7. If you want a really even texture, you can blast this mixture in a food processor blender, but it’s not necessary.
  8. If making a day ahead, cover the mixture in a bowl and allow the flavors to meld together overnight in the fridge (though again, not necessary).
  9. Mold the mixture into balls, using a tablespoon as a rough guide to keep sizes consistent. You can coat them in another layer of breadcrumbs if you wish.
  10. Heat a pan with olive oil at medium heat and fry meatballs, rotating every couple of minutes to get an even brown on each size. Or, bake in the oven for 20-30 minutes (time is dependent on the individual oven, so keep an eye on them!)

Notes

I made these mushroom meatballs four ways: coated in breadcrumbs + pan fried, coated in breadcrumbs + baked, as well as not coated + pan fried, and not coated + baked.  Each version was great in different ways.  Pan fried is definitely a denser experience, reminiscent of an Italianized mushroom falafel.  Coating them in breadcrumbs helps with the frying and prevented sticking and allowed for a great texture.  Baking was, of course, lighter and the uncoated version was moist and a deliciously classic “meatball style”, which ultimately made it my favorite version for using in pastas.  

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Italian

Find it online: https://www.wholesomm.com/meatless-mushroom-meatballs-barolo/

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