Mushroom Balls

70g parmesan
1 onion
15g parsley leaves
2 tbsp EVO
250g button or portobello mushrooms
50g dried porcini mushrooms
500g potatoes
100g milk (+ some more to wet the bread)
2 eggs
70g stale bread
Salt, blackpepper
Bread crumbs
Butter (optional)
  • Put porcini mushrooms in a small bowl with warm water for half an hour
  • Wet bread with some milk
  • Grate parmesan speeding up from 2 to 9 for 15 seconds. (or pushing Turbo button several times) Set aside
  • Chop onion for 5 seconds on Speed 4-5 and put it in a teflon pan
  • Chop parsley for 5 seconds on Speed 6-7 and set aside
  • Peel potatoes and chop into mid size pieces
  • Insert “Butterfly”. Add potatoes, milk and salt. Cook for 18 minutes at 100°C on Speed 1
  • Chop button mushrooms
  • Saute onion with some EVO and then saute with button mushrooms
  • When the mushrooms softened, add porcini mushrooms together with their water and parsley. Add salt and cook until water evaporates
  • Remove butterfly. Add grated parmesan, slightly beaten eggs, squeezed bread, mushrooms, pepper and salt (if needed) Blend for 1 minute on Speed 3-4. You will have a soft texture. (If you think that it is too soft add some more parmesan and bread crumbs. I didn't add)
  • Cover oven tray with wax paper and brush it with a little oil.
  • Get pieces with the help of 2 dessert spoons, coat them with bread crumbs and place on the tray
  • If you wish you can put hazelnut sized butter on each ball. I didn't put to make them lighter
  • Bake in preheated oven at 220°C for 15-20 minutes (after 10 minutes passed turn upside down)
Buon Appetito

When the mixture cooled down a little it is easier to work with it

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