Betting on the blend
At FSD’s Culinary Council Summit held earlier this month, three teams of four chefs created global variations on meatballs made with a blend of mushrooms and ground meat. The plant-forward blend uses turkey, beef, pork or chicken as a base, mixed in a 1:1 ratio with finely chopped fresh mushrooms. The mushrooms add moisture, texture and umami to the mix.
One group created a dish similar in profile to this recipe for Moroccan meatballs, in which cumin, coriander and fiery harissa impart a North African spin.