Homemade meatballs in mushrooms sauce
Even though it's no longer autumn I love cooking with mushrooms, and these homemade meatballs in mushroom sauce, They can't be tastier! and if they are seasonal mushrooms, all the better.
Mushrooms such as shitakes and mushrooms can be found fresh almost all year round, and boletus mushrooms are sold dehydrated and give dishes a very tasty and autumnal touch, and with which you will triumph with the most exquisite palates.
INGREDIENTS: ( 4 pax)
400 gr of minced meat mixed (beef and pork)- 1 egg
- 50 gr of bread crumbs
- Milk
- 300 gr. of mushrooms varied, shitake, mushroom, mushroom, dried or fresh boletus.
- 125 thousand of white wine
- 125 ml of water
- Splash of light cream
- 2 cloves garlic
- A spring onion
- Olive oil
- Salt and pepper
- Parsley
- Wheat flour
- Optional: dehydrated mushroom powder.
STEP BY STEP RECIPE:
- The first thing we have to do is to soak, covering with a little water, the dried mushrooms, boletus and whatever you have, because sometimes they sell a variety of mushrooms.
- We cast the minced meat In a bowl, add a little salt and pepper, the egg, the bread crumbs soaked in milk and drained. If you have or can find dehydrated mushroom powder, add a teaspoon to enhance the mushroom flavor even more. Mix everything well with a spatula.
- With well cleaned hands we are going to take a small amount of meat and make small balls of the size you like, smaller or chubby. Put flour on a plate and go rolling the meatballs one by one and shaking the excess flour on the plate. Place them on another plate.
- In a saucepan pour a splash of olive oil, about four tablespoons, and over medium heat we will brown the meatballs. Put them on a plate with absorbent paper to remove excess oil.
- The next step is, in the same pot, and using the rest of the oil, poach over low heat, the brunoise spring onion and finely chopped garlic cloves with a pinch of salt.
- Then we add the fresh mushrooms in small pieces, Cut the mushrooms into halves or smaller ones and add another pinch of salt. Turn up the heat and sauté until all the water released by the mushrooms evaporates. It is then when we add the dehydrated mushrooms with its juice and cook again for about 5 minutes until almost all the water evaporates (if you don't have dehydrated mushrooms, skip this step).
- On high heat, add the wine and wait for the alcohol to evaporate. About two or three minutes. Place all the meatballs with the mushrooms and cover with water. We give a boil with the fire that was high and then we lower the fire and let it cook for half an hour.
- Ten minutes before finishing the stew, add a splash of cream, which will add creaminess and help bind the sauce. Stir, taste and adjust the salt if necessary.
With these homemade meatballs in mushroom sauce, I hope I have given you a different idea to the ones you usually make at home.
As always I remind you that on my instagram @cocinayviajes you will find other recipes, many recommendations on restaurants, travel, lifestyle and succulent raffles !
With all my love,
Mireia Alum
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