Summary

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

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Instructions

1. Chop up the mushrooms in the moulinette.
2. 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.
3. 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.
4. Then shape 12 small meatballs out of it and fry them in oil until golden brown.
5. A herb dip or mushroom cream sauce, mashed potatoes and salad go well with this.