Recipe Porcini mushroom meatballs from of 12-01-2019
The porcini mushroom meatballs were another great success in my house: after the aubergine and the zucchini ones, this more winter version based on mushrooms has just entered the most popular recipes of my family. I have prepared them using magnificent porcini mushrooms, but nothing prevents you from changing the type and using champignons or other types of mushrooms of your choice. As with the other variations of the recipe, these croquettes can also be served as an appetizer or main course, and can be baked in the oven for a lighter final result. You can also prepare them in advance and freeze them, so you always have them ready for use in case of unexpected guests!
How to make porcini mushroom meatballs
Prepare the mushrooms: remove the earthy part of the stem, rub them with a damp cloth and cut them into slices.
Fry the whole garlic with a little oil in a pan, then add the mushrooms and cook them for 5 minutes over high heat. At the end add salt and parsley, turn, turn off the heat, remove the garlic and drain the mushrooms well.
Sponge the bread crumbs with a little warm water (or, if you prefer, you can use milk instead of water). Squeeze it well and put it in a bowl with the lightly chopped mushrooms and egg and mix well.
Shape the mixture into balls and pass them one at a time in the breadcrumbs, then fry them in hot seed oil, turning them to brown evenly.
Your porcini mushroom meatballs are ready, serve them hot.