• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 egg
  • 8 ounces firm tofu
  • 1 cup oats
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard

Don’t go out and buy vegetarian friendly “meatballs” when you make up a delicious batch in your own kitchen!

These aren’t your average dry, crumbly, and bland meatless “meatballs” either. Loaded with chopped mushrooms and good solid base of firm tofu to help hold them together and stay moist. As for flavor, there’s plenty of it inside and out with a creamy sauce.

DIRECTIONS:

  1. Gently clean the FunGuy mushrooms by brushing them with a damp towel and trim the ends from mushrooms. Dice the mushrooms, onion, and garlic on a cutting board and set aside in separate piles.
  2. Heat the olive oil in a sauté pan over medium high heat. Add in the onion and sauté one minute. Add in the garlic and sauté another minute. Lastly, add in the diced mushrooms and sauté 3-4 minutes or until browned. Transfer it all to a large bowl.
  3. Place the egg, tofu, oats, allspice, nutmeg, pepper, and salt to a food processor or blender and blend until everything is chopped up and a lightly chunky paste. Transfer it to the bowl with the mushrooms and stir well to combine.
  4. Roll the mushroom and tofu mixture in to ping pong sized balls.
  5. Heat the 2 tablespoons olive oil in the sauté pan over medium heat. Add the mushroom balls to the pan in a single layer and cook 2-3 minutes each side until browned. Transfer the cooked mushroom balls to a plate lined with paper towels to drain of excess oil while the rest cook.
  6. Once the mushroom balls are all cooked, add the butter to the pan and allow it to melt. Whisk in the flour to make a paste. Allow it to cook 2-3 minutes, stirring consistently. Pour in the cream, continuing to stir. Whisk in the Worcestershire sauce and Dijon mustard. Add in the mushroom balls and cook 3-4 minutes or until the sauce has thickened.
  7. Serve immediately over egg noodles, mashed potatoes, or as is!

Have a Fun meal!