Print - Aketta Shiitake Meatless Meatballs

Ingredients	Directions
• 1/2 cup Aketta cricket flour • 2 cups dried shiitake mushrooms • 3 tablespoons nutritional yeast • 1 teaspoon pink Himalayan sea salt • 3 tablespoons extra virgin olive oil • 1/2 tablespoons red pepper chile flakes • 1/4 teaspoon thyme • 1/4 teaspoon oregano	Rehydrate shiitake mushrooms in 3 cups of water overnight. Strain mushrooms, keeping the mushroom water. Place the mushrooms in a food processor or blender, add Aketta flour, the remaining spices and oil; pulse until smooth but firm. Use mushroom water to thin the mixture if needed. Taste as you go and adjust the heat from the pepper to your preference. Hand roll mushroom mixture into small balls. Place in a med-heat iron skillet coated with extra virgin olive oil, sauté and brown for about 5-7 minutes, turning often. Serve on a romaine lettuce rib, sprinkle with scallion and red pepper to garnish, use a toothpick for serving! CHEF TIP: Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms.

Ingredients

Directions

•   1/2 cup Aketta cricket flour
•   2 cups dried shiitake mushrooms
•   3 tablespoons nutritional yeast
•   1 teaspoon pink Himalayan sea salt
•   3 tablespoons extra virgin olive oil
•   1/2 tablespoons red pepper chile flakes
•   1/4 teaspoon thyme
•   1/4 teaspoon oregano

Rehydrate shiitake mushrooms in 3 cups of water overnight.
Strain mushrooms, keeping the mushroom water. Place the mushrooms in a food processor or blender, add Aketta flour, the remaining spices and oil; pulse until smooth but firm. Use mushroom water to thin the mixture if needed. Taste as you go and adjust the heat from the pepper to your preference. Hand roll mushroom mixture into small balls. Place in a med-heat iron skillet coated with extra virgin olive oil, sauté and brown for about 5-7 minutes, turning often.
Serve on a romaine lettuce rib, sprinkle with scallion and red pepper to garnish, use a toothpick for serving!

CHEF TIP: Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms.