Mushroom balls

Let me offer you a series of recipes whose main ingredient is mushrooms. This one is a vegetarian recipe for balls, traditionally prepared as meatballs. To suit vegetarians’ taste, and to give us a meat break, let’s try this mushroom delicacy, which is low in fat and very healthy.

Cooking time: 1 hour
Makes: 5-6 servings

Necessary products:

  • 2 pounds (1 kg) of mushrooms
  • ВЅ pint (150 ml) of oil
  • 1/3 pint (100 ml) of milk
  • 1-2 oz (50 g) of butter
  • 3 eggs
  • 5 oz (150 g) of white bread
  • 1-2 oz (50 g) of flour
  • 1-2 oz (50 g) of mortared rusk
  • black pepper, parsley, salt

Chop the mushrooms and stew them in a little water until they get soft. After they have cooled down, mill them to get a homogenous blend.

Soak the bread in the milk, and then add 1 egg and the spices. Pour the mixture to the mushroom blend and stir well. The purpose is to get a mixture that is easy to form balls from. The size and the form of the balls are up to you, but don’t make them too big and thick so that they can fry inside.

Roll the mushroom balls first in flour, then in rusk and last in the whisked eggs. Fry both sides in hot oil.

Serve with fresh garnish – grated carrots, a leaf of lettuce, or tomato slices.

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