Meatballs in wild mushroom cream

Name: Meatballs in wild mushroom cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 2 Bread roll (from the previous day); 3 medium-sized onions; 500 g mixed mince; 400 g Pork sausage; 2 Eggs (Gr. M); 2 TEASPOONS medium hot mustard; 1 TABLESPOON dried marjoram; 7-10 Tbsp black pepper, salt; 1 kg Mushrooms; 2-3 TABLESPOONS Oil; 200 g Whipped cream; 1 Bag of cream of forest mushroom soup; 7-10 Tbsp Cranberries and marjoram to garnish

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

2 Bread roll (from the previous day)
3 medium-sized onions
500 g mixed mince
400 g Pork sausage
2 Eggs (Gr. M)
2 TEASPOONS medium hot mustard
1 TABLESPOON dried marjoram
7-10 Tbsp black pepper, salt
1 kg Mushrooms
2-3 TABLESPOONS Oil
200 g Whipped cream
1 Bag of cream of forest mushroom soup
7-10 Tbsp Cranberries and marjoram to garnish

Directions

1
Soak the buns. Peel and finely chop the onions. Knead minced meat, ground pork, pressed rolls, half onions, eggs, mustard, marjoram, pepper and a little salt.
2
Form approx. 16 meatballs with moistened hands. Place them side by side in a wide ovenproof dish. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C
3
Clean the mushrooms, wash if necessary and cut into slices. Fry in hot oil in portions. Fry the rest of the onions. Season with salt and pepper. Add 400 ml water and cream. Stir in soup powder and bring to the boil. Simmer at low heat for about 3 minutes, stirring more often
4
Pour mushroom cream over the meatballs, braise in the oven open for another 20 minutes. Arrange and garnish. Served with: country bread or boiled potatoes