Directions
There are days when I wanna eat something saucy, but lately all the meals were made with red sauce.
Today’s recipe is about fluffy balls in a tangy, creamy sauce ✨
500 g mushrooms
1 red onion
3 garlic cloves
1 egg
50 g breadcrumbs
30 g all purpose flour
30 g parmesan
1 tsp dried thyme
1 tsp smoked paprika
1 tsp chili flakes
½ bunch parsley
3 tbsp vegetable oil
Salt & pepper, to taste
+ 1 tbsp flour
Mustard sauce
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tsp whole grain Dijon mustard
200 ml whipping cream
½ bunch parsley, finely chopped
Salt & pepper, to taste
Salad leaves, dressed with EVOO + lemon juice, salt & pepper
In a food processor add the mushrooms, onion, garlic, parsley, egg, breadcrumbs & flour, parmesan, seasoning and pulse until well combined.
Use an ice-cream scoop and form the balls. Spread 1 tbsp flour on a plate and roll the meatballs in the flour.
Heat the oil in a pan and cook the balls until golden brown.
Mustard sauce
Using the same pan, cook the onion and garlic for 2-3 minutes. Add the mustard, cream and cook for 5 minutes. Season and add the parsley.
Add the mushroom balls and cook for 1 minute. Serve with salad leaves.
Enjoy!
