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Mushroom balls with mustard sauce

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Mushroom balls with mustard sauce

  • 30
  • Serves 2
  • Medium



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.



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Pasta with ragu (alla Bolognese)
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