Tandoori Mushroom Balls

Servings: 4 | Serving size: 5 mushroom balls

Cooking time: 60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Place the yogurt, lime juice, and basil in a small dish and fold together. Refrigerate.

Pour the boiling water over the dried mushrooms.

While the dried mushrooms are steeping, place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat.

Add the garlic and cook for about 1 minute. Stir frequently.

Add the onions and cook for about 2 minutes. Stir frequently.

Add the fresh mushrooms and cook for about 10 minutes. Stir occasionally.

Drain the liquid from the dried mushrooms (reserve for another use).

Place the egg and white beans in a food processor and process until smooth.

Place the dried mushrooms in the food processor and add the cumin, coriander, turmeric, cayenne, garam masala, cloves, ginger, salt, and breadcrumbs.

Process by pulsing until the mushroom mixture is about the consistency of ground beef.

Roll the mushroom mixture into twenty balls.

Place a large non-stick griddle or skillet over medium high heat.

Add the remaining olive oil to the griddle and then the mushrooms balls.

Cook over medium to medium high heat for about 20 minutes. Turn the balls to brown on all sides.

Serve with the yogurt sauce.