#Blenditarian

Blended Mushroom and Bison Shawarma Bowls

Print
October 12, 2018

Recipe courtesy of Mushroom Council.


Ingredients

  • 1 Cup
    canned chickpea, rinsed and drained
  • 1 1/2 Teaspoon
    fine sea salt
  • 1/2 Teaspoon
    smoked paprika
  • 8 Ounces
    crimini mushrooms
  • 2 Ounces
    shiitake mushrooms
  • 2 Tablespoons
    extra virgin olive oil
  • 1/3 Pound
    ground bison
  • 1 Teaspoon
    cumin
  • 1/2 Teaspoon
    ground black pepper
  • 1/2 Teaspoon
    coriander
  • 1/4 Teaspoon
    garlic powder
  • 1/4 Teaspoon
    tumeric
  • 1/4 Teaspoon
    cayenne pepper (optional)
  • 1 Pinch
    ground cinnamon
  • 1 Pinch
    ground clove
  • 3/4 Cups
    dry white or red bulgur, cooked according to package directions
  • 2
    medium tomatoes, sliced
  • 1/2 Cup
    thinly sliced red onion
  • 1
    Persian cucumber, sliced (about 5 inches long)
  • 1/2 Cup
    black olives, halved
  • Yogurt Tahini Sauce
  • 1/2 Cup
    plain whole milk Greek yogurt
  • 2 Tablespoons
    tahini (no salt added)
  • 1 Tablespoon
    fresh lemon juice
  • 1 Tablespoon
    chopped fresh dill
  • 1 Teaspoon
    hot sauce
  • 1/4 Teaspoon
    fine sea salt
  • 1/4 Teaspoon
    garlic powder
  • 1/4 Teaspoon
    onion powder

Instructions

  1. Toss the chickpeas with ¼ teaspoon salt and ¼ teaspoon of smoked paprika. Heat a medium skillet over medium-high. Add the chickpeas to the dry skillet, cook, tossing or stirring often for 3 to 4 minutes, until the edges of chickpeas show signs of browning. Set aside.

  2. Add the crimini mushrooms and shiitake mushrooms to a food processor. Pulse in 10 second intervals until all the mushrooms are finely chopped into similar sized pieces.

  3. Heat the olive oil in a large skillet over medium-high. Add the mushrooms. Cook for 2 minutes as the they turn from redish-brown to a dull light brown. Add the bison and stir well to break it up as it cooks. Cook for about 6 more minutes. Browning will deepen and no signs of pink should remain.

  4. Reduce the heat to low. Stir in 1 teaspoon of salt, ¼ teaspoon of black pepper, cumin, coriander, garlic powder, turmeric, cayenne, cinnamon, and clove. Cook for one more minute. Remove from the heat.

  5. Stir the remaining ¼ teaspoon of salt and black pepper into the bulgur. Divide the bulgur into 4 bowls. Top each with an equal amount of blended mushrooms and bison. Then add an equal amount of chickpeas. Divide the tomatoes, red onion, cucumber slices, and olives among the four bowls.

  6. Make the sauce by stirring together the yogurt and tahini in a medium bowl. Next, stir in the remaining ingredients. Add a spoonful of the sauce to each bowl and serve.

Reviews

There are no reviews yet.

Be the first to review “Blended Mushroom and Bison Shawarma Bowls”

congrats

Categories:

beef burgers veal poultry lamb pork seafood turkey lunch appetizer dinner breakfast