Mushroom Cakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms, firm brown
- 4 slices porcini mushrooms, dried, large
- 2 egg (s)
- breadcrumbs
- 1 small onion (s), finely chopped
- 4 spring onions, finely chopped
- salt and pepper
- 2 tablespoon parsley, chopped
- 1 clove (s) garlic, chopped
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Chop up the mushrooms in the moulinette.
- Clean the mushrooms and cut into very fine cubes. Fry in hot oil in a pan until the liquid has evaporated. Sweat the onions and garlic briefly and then let them cool down a bit.
- Mix with the porcini mushroom powder, spring onions, eggs and parsley and add enough breadcrumbs to form a malleable mass. Mix well and season with salt and pepper. Let the mixture stand for about 30 minutes.
- Then shape 12 small meatballs out of it and fry them in oil until golden brown.
- A herb dip or mushroom cream sauce, mashed potatoes and salad go well with this.
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