Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Balls
To fry
Pepper sauce
How it's done
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Balls
Blitz the mushrooms in a food processor along with all the other ingredients up to and including the salt. Add the flour, mix, shape into 12 balls with wet hands, place on a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove.
To fry
Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the balls all over for approx. 4 mins. until crispy. Remove, keep warm. Wipe the pan with kitchen paper.
Pepper sauce
Toast the pepper in the same pan without any oil for approx. 3 mins. Add the oil and onion, sauté for approx. 3 mins. Pour in the stock, simmer for approx. 3 mins. Add the cream substitute, reduce over a low heat for approx. 10 mins. Serve the mushroom meatballs with the sauce.
| Serve with: | Mashed potatoes |
|---|
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