Happy Birthday, Oregon!

The state capitol was abuzz with activity yesterday in celebration of Oregon’s 158th birthday.  oregon-flagWe were one happy family: visitors, locals and various groups gathered shoulder to shoulder with our legislators.  Smiles were broadly shared and cake was enjoyed by all; a far cry from the chaos running concurrently on the federal level.

Here’s a little bit of trivia I unearthed, a claim unique to our state. It’s one more reason why this is such a special place to live. Did you know the humongous fungus of eastern Oregon is regarded as the largest single living organism in the world? That’s right, the ancient fungus has tentacles that can spread underground for acres and has been known to weigh well over 20,000 pounds!

Disclaimer: since Culinary Distractions is primarily a place of food topics and interest, there will be no shared photos of this humongous fungus here, just the facts.

buffalo-beanballsOn the food side, I’d rather focus on the prettier more edible mushroom that reside in Oregon. Many have been discussed previously here, so today we will stay with the ubiquitous cremini.

Creminis are great all-purpose mushrooms; they are firm, throw off little liquid when cooked, and have superb flavor. This vegetarian meatball variation was a surprise hit at a recent Super Bowl spread.

The combination of cremini mushrooms and cannellini beans holds together amazingly well, creating a flavorful canvas for other sauces. The tasty balls are bathed in a zippy Buffalo Wing Sauce and the standard chicken element is hardly missed!

Mushroom Buffalo Balls

Inspired by Veggie Burgers at Betty Crocker.com
Ingredients:
1-1/2 cups cooked cannellini beans, rinsed and drained
8 medium fresh cremini mushrooms
1 clove garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 egg
3/4 cup panko bread crumbs
2 teaspoons canola oil for baking pan
Buffalo Wing Sauce
2-3 tablespoons butter, melted
½ cup Franks Wing Sauce
1 tablespoon Kikkoman soy or noodle sauce 

 Directions:

  1. In food processor bowl, place beans, sliced mushrooms, garlic, smoked paprika, coriander, cumin, salt and pepper. Cover; process with on-and-off pulses about 45 seconds, until coarsely chopped.
  2. In bowl stir bean mixture with egg and panko bread crumbs. Shape into about 24 – 1 inch balls with hands. Can be chilled at this point up to 1 day ahead; pack balls tightly together to hold shape.
  3. Oil a baking sheet and arrange the balls close together; bake at 400° F. 25-30 minutes, turning once or twice until firm and cooked through.
  4. Meanwhile prepare Buffalo Wing Sauce: heat butter until bubbly, add the wing sauce and soy sauce, stirring until bubbly and smooth.
  5. Place the hot balls in a large bowl, pour the sauce over and gently toss to coat well. Serve with blue cheese dressing and fresh vegetables.  Makes about 24 balls.
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