Mushroom "Meat"balls with Butternut Squash Noodles

Pan-roasted exotic mushrooms, aromatic vegetables and bulgur form deeply flavorful meatless meatballs paired with squash noodles, garlic-scented kale, and a bright and zippy turmeric butter sauce.

Made with:

9815 - Masters Touch Roasted Garlic Flavor Concentrate 9663 - Custom Culinary Gold Label Beurre Blanc Sauce

What You'll Need

Yield: 1 serving

QTY	INGREDIENTS
1 Tb.	Oil, Olive, blend
6 oz.	Mushroom Duxelle (sub-recipe)
1 tsp.	Oil, Olive, blend
¼ c.	Peppers, bell, mini, red
1 c.	Squash, Butternut or Zuchinni, raw, noodle cut
½ c.	Kale, poached, cold
2 fl. oz.	Turmeric butter sauce (sub-recipe)
2 tsp.	Scallions, sliced

PREPARATION

Preheat a medium sized sauté pan over medium high heat for 1-2 minutes
Scoop three two ounce meatballs from the mushroom filling
Place them into the hot oil and cook until brown and reach an internal temperature of 155° F.
Preheat a second, medium sized sauté pan over medium high heat for 1-2 minutes
Add oil, peppers, squash and kale and cook until the squash is tender
To present the dish, spoon a 2 oz. ladle of the turmeric butter sauce on the plate
Mound the vegetables onto the other side of the plate without the sauce
Place the hot mushroom meatballs onto the sauced side of the plate
Garnish with scallions

CHEF'S TIP