Mushroom, chickpea balls & creamy mustard sauce
Particularities
- Serves6
- Prep time15 mins
- Cook time45 mins
- Timeout1 hour
- FreezingFreezes well
Ingredients
- 2 cans (454 g) of white mushrooms
- 1 onion, minced
- 1 garlic clove, chopped
- Salt & pepper, as preferred
- 1 tablespoon of olive oil
- 1 can (540 ml) of chickpeas, rinsed and strained
- 2 tarragon twigs, leafs only
- 1 tablespoon of Dijon mustard
- 3/4 cup of plain breadcrumbs
- 1 egg
Sauce
- 2 teaspoons of corn starch+ 2 tbsps of water
- 1 garlic clove, chopped
- 1 1/2 cup of vegetable broth
- 2 tablespoons of honey
- 1/4 cup of Dijon mustard
- 3/4 cup of cooking cream
Steps
- Blend the mushrooms in a blender with the onion and garlic. Season.
- Heat the olive oil over medium heat in a pan, then brown the mix for 15 minutes.
- Blend the chick peas in the blender, until you get a grainy texture.
- Combine the chick peas, mushrooms and the remaining ingredients in a large bowl then season if needed.
- Preheat the oven to 400°F and place the rack at the centre of it. Line a baking sheet with parchment paper.
- Shape 1” balls with hands slightly wet, and line them up on the baking sheet. Cook for 15 minutes then set aside.
- Dilute the cornstarch in a bowl. Set aside.
- Brown the garlic and remaining sauce ingredients in a pan over medium-low heat. Simmer for 8 minutes before adding the balls, then continue cooking for 2 minutes.
Recipe published on August 19, 2018
