Best 7 Mushroom Falafel Gyro And Lemony Green Beans Recipes
Embark on a culinary journey to the heart of the Mediterranean with our tantalizing Mushroom Falafel Gyro and refreshing Lemony Green Beans. These delectable dishes, bursting with vibrant flavors and textures, are sure to delight your taste buds and leave you craving for more.
Our Mushroom Falafel Gyro presents a unique twist on the classic Greek dish. Succulent mushroom falafel, crafted from a blend of earthy mushrooms, aromatic herbs, and spices, takes center stage. Nestled in a warm pita bread, the falafel is complemented by a symphony of crisp lettuce, juicy tomatoes, creamy tzatziki sauce, and a drizzle of tangy lemon-tahini dressing. Each bite offers a harmonious balance of savory, tangy, and refreshing flavors, making this gyro an irresistible treat.
Accompanying the gyro is a delightful side of Lemony Green Beans. Fresh, crisp green beans are tossed in a vibrant lemon-herb dressing, infused with the zest of lemon, the pungency of garlic, and the aromatic notes of herbs. The beans retain their vibrant green color and crisp texture, providing a refreshing contrast to the richness of the gyro.
These recipes offer a culinary adventure that will transport you to the vibrant streets of the Mediterranean. Whether you're hosting a casual gathering or seeking a delightful weeknight meal, the Mushroom Falafel Gyro and Lemony Green Beans promise to be a hit. So, gather your ingredients, prepare your taste buds, and let's embark on this delectable journey together.
FALAFEL
Provided by Food Network
Categories main-dish
Time 53m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Soak chickpeas in water overnight.
- Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour.
- Form into balls about 1-inch in diameter. Deep fry in oil until golden brown. This takes approximately 4 to 5 minutes. Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions.
FALAFEL
Steps:
- Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.
- Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.
GREEN BEANS WITH MUSHROOM AND SHALLOTS
Provided by Ellie Krieger
Categories side-dish
Time 31m
Yield 6 servings, serving size 1/2 cup
Number Of Ingredients 6
Steps:
- Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
- While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.
LEMONY GREEN BEANS WITH SHIITAKE MUSHROOMS
Adapted from a Bon Appetit recipe - the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can't find fresh. Thank you to LifeIsGood for putting this in her best of 2015 collection!
Provided by Maito
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
- Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
- Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
- Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.4, Sodium 21, Carbohydrate 9.1, Fiber 2.5, Sugar 3.4, Protein 1.8
GREEN BEANS WITH CREAMY MUSHROOM SAUCE
Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.
Provided by Laura Walsh
Categories Green Bean Side Dishes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
- Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
- For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
- Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg
GREEN BEANS WITH MUSHROOMS
This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEANS WITH MUSHROOMS
I found this recipe in my Penzeys catalog. This makes a great meal with Roast Cornish Hens and Bay Flavored Brown & Wild Rice.
Provided by Scarlett516
Categories Vegetable
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 quarts of water to a rolling boil.
- Wash the green beans and trim the ends and any blemishes.
- Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
- Brush off the mushrooms, trim any dry ends of the mushroom stems.
- Melt the butter in a large sauté pan over medium heat.
- Add the mushrooms, sprinkle with garlic, pepper, and salt.
- Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
- Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
- Cook until the green beans are heated through, about five minutes.
Tips:
- Prep Work: Ensure your ingredients are properly prepared. For the lentil mixture, measure and rinse the lentils before cooking. For the falafel, dice the mushrooms and onion and chop the parsley. For the tzatziki sauce, grate the cucumber and drain the yogurt.
- Seasoning: Don't be afraid to adjust the seasoning. Taste the lentil mixture and falafel batter before cooking to ensure they have enough flavor. You can also add more lemon juice or garlic to the tzatziki sauce if desired.
- Cooking the Falafel: When frying the falafel, make sure the oil is hot enough to prevent them from sticking to the pan. You can test the oil by dropping a small piece of batter into it. If it sizzles immediately, the oil is ready.
- Assembly: When assembling the gyros, place the falafel on top of the pita bread first, followed by the lentils, tzatziki sauce, and vegetables. This order helps prevent the pita bread from getting soggy.
- Serving: Serve the gyros immediately after assembling to ensure the pita bread stays crispy. You can also drizzle some additional tzatziki sauce on top for an extra flavor boost.
Conclusion:
These mushroom falafel gyros are a delicious and satisfying meal that can be enjoyed for lunch or dinner. They are packed with flavor and texture, thanks to the combination of lentils, mushrooms, and falafel. The lemony green beans are a refreshing and healthy side dish that complements the gyros perfectly. By following these tips, you can easily make this delicious meal at home.
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