Mushroom-mett-rissoles
easy
40 mins
40 mins
Ingredients
- 1 bag (5 g) dried porcini
- 1 Bread roll
- 1 Onion
- 40 g streaky smoked bacon
- 150 g Mushrooms
- 250 g Mett
- 250 g mixed minced meat
- 1 egg (size M)
- 2 TEASPOONS Tomato paste
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 125 g Whipped cream
- 2 TABLESPOONS dark sauce thickener
- 1 TEASPOON Vegetable broth (instant)
- 1/2 bunch Parsley
Directions
- 1
Soak porcini mushrooms in 1/4 litre lukewarm water for at least 30 minutes. Soak rolls in cold water. Peel and finely dice the onion. Cut the bacon into cubes as well. Clean, wash and slice the mushrooms.
- 2
Leave bacon in a pan until crispy and add half of the onion cubes and fry until translucent. Remove. Sauté the mushrooms in the hot bacon fat, take them out and let them cool down. Drain the porcini mushrooms and collect the soaking water. Squeeze the bread roll and knead with the minced meat, minced meat, egg, porcini, remaining diced onion, tomato paste, pepper and a little salt. Mix in the mushrooms uß. Form 8 meatballs. Heat oil in a pan and fry the meatballs for about 8 minutes, turning them over. Bring the porcini mushroom water, cream and bacon-onion mixture to the boil in a saucepan. Add sauce thickener while stirring, bring to the boil again and season to taste with granulated stock, salt and pepper.
- 3
Mix in the mushrooms uß. Form 8 meatballs. Heat oil in a pan and fry the meatballs for about 8 minutes, turning them over. Bring the porcini mushroom water, cream and bacon-onion mixture to the boil in a saucepan. Add sauce thickener while stirring, bring to the boil again and season to taste with granulated stock, salt and pepper. Wash parsley, dab dry and chop. Serve the meatballs with mushroom sauce and parsley
Nutrition Facts
560 kcal
12 g
44 g
29 g
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