Green Curry Beef Mushroom Sliders
Green Curry Beef Mushroom Sliders might be just the Indian recipe you are searching for. One portion of this dish contains approximately 13g of protein, 9g of fat, and a total of 150 calories. For $1.37 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. 21 person found this recipe to be tasty and satisfying. It works well as an affordable side dish. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. A mixture of dehydrated onion, cilantro, juice of lime, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Guilty Kitchen. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 42%, this dish is solid. Users who liked this recipe also liked Roast Beef Mushroom Sliders, Roast Beef Mushroom Sliders, and Spicy Mushroom Green Pea Curry.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
12 brown mushrooms (2" diameter)
2 tbsp minced cilantro
2 tbsp coconut oil, melted
1 tbsp Club House Dehydrated Onion
12 oz grassfed extra lean ground beef
1/2 tsp Club House Garlic Powder
Juice from a 1/4 of a lime (about 1-2 tsp)
1/2 cup Thai Kitchen Lite Coconut Milk
1/4 tsp sea salt
2 tbsp Thai Kitchen Green Curry Paste, divided
Equipment:
oven
aluminum foil
baking pan
kitchen scale
whisk
bowl
frying pan
Cooking instruction summary:
Preheat oven to 350°F. Remove stems from mushrooms and discard. Lay stem side down on parchment or silicone lined baking tray and brush with melted coconut oil. Cover with aluminum foil lightly and bake in preheated oven for 10 minutes. Remove and allow to cool slightly.In a small bowl, mix the beef, 1 tbsp of the curry paste and dehydrated onions together until well blended. Using a patty form or your hands, form 2 oz patties (if you don't have a form or a scale, just divide the meat into 6 and form into patties). Preheat a heavy cast iron pan on medium heat, fry patties for 2-3 minutes per side or until golden brown and well seared. In a separate bowl, whisk the remaining curry paste with the coconut milk, cilantro, garlic, salt and lime until smooth. Serve patties on mushroom caps as "buns" with sauce for dipping or pour sauce over patties before topping with second cap.
Step by step:
1. Preheat oven to 350°F.
2. Remove stems from mushrooms and discard. Lay stem side down on parchment or silicone lined baking tray and brush with melted coconut oil. Cover with aluminum foil lightly and bake in preheated oven for 10 minutes.
3. Remove and allow to cool slightly.In a small bowl, mix the beef, 1 tbsp of the curry paste and dehydrated onions together until well blended. Using a patty form or your hands, form 2 oz patties (if you don't have a form or a scale, just divide the meat into 6 and form into patties). Preheat a heavy cast iron pan on medium heat, fry patties for 2-3 minutes per side or until golden brown and well seared. In a separate bowl, whisk the remaining curry paste with the coconut milk, cilantro, garlic, salt and lime until smooth.
4. Serve patties on mushroom caps as "buns" with sauce for dipping or pour sauce over patties before topping with second cap.
Nutrition Information:
covered percent of daily need
