Kobe Beef and Oyster Mushroom Meatballs
What is better than the best beef grown in the US and the best mushies to grace the genus Pleurotus? Putting them together of course. I work at a restaurant here in town and put this on the menu. It was prototyped with a Gorgonzola cream sauce, but the chef thought we needed a red sauce item on the menu. He's the boss. Great no matter what it is covered in. Serve over your favorite pasta. I prefer fettuccine or lasagna noodle torn into wide strips. Garnish with parsley dust.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Mince the oyster mushrooms by hand. A food processor will either turn them into a paste and the texture of the finished meatballs will suffer dramatically, or the pieces will not be a uniform size and the meatballs will fall apart.
Look to the local butcher shops to get the deal on the ground Kobe; 80/20 is ideal.