Ingredients

‘Meatballs’

• 1 cup cooked wild rice
• 1 cup chopped mushrooms
• 1/2 15-oz can black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tbsp miso paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Mushroom Gravy

• 2 tbsp butter
• 2 cups chopped mushrooms
• 1 yellow onion, finely dices
• 2 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 1/4 cup milk, 1/4 cup reserved
• 2 tsp cornstarch
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
In the bowl of a food processor, add all of the ‘meatball’ ingredients. Pulse all of the ingredients until the mixture begins to break down and a ball forms. Transfer the mixture to a large bowl. Begin to scoop and shape 1-inch balls. Arrange the balls on the baking sheet. Bake the ‘meatballs’ until they are golden, about 20 minutes.
While the meatballs are baking, in a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture, about 5 minutes. Add the onions and cook, stirring, until they soften, about 3 minutes. Stir in the garlic and thyme and cook until they become fragrant, about 30 seconds. Pour in 1 cup of the milk.
In a small bowl, whisk together 1/4 cup of the milk with the cornstarch. While whisking, pour the cornstarch mixture into the skillet. Cook, stirring, until the sauce thickens. Stir in the blue cheese, parsley, salt, and pepper.
Once the meatballs have cooked, stir them into the mushroom gravy.
Serve immediately or store in the refrigerator for up to 3 days.