Meat
Easy
Meat
Easy
Recipe of Mandonguilles amb bolets de Làvia.
Meatballs with mushrooms and champignons, known in Catalan as mandonguilles amb bolets de Làvia, are a traditional dish from mountain cuisine that combines the juiciness of meat with the earthy flavor of fungi. This recipe, perfect for a cold day or a family meal, is made with minced pork and beef, aromatic herbs like thyme and rosemary, and a generous amount of canned mushrooms and fresh champignons. The result is a comforting stew with a tasty sauce ideal for dipping bread. Although it requires a 45-minute cooking time, the preparation is simple and suitable for cooks of all levels. Moreover, it admits variations: you can substitute the mushrooms with other varieties or add a splash of white wine. If you are looking for a complete and flavorful meal, these meatballs are an excellent choice.
Cook
70 min
Servings
12
Ingredients
Directions
-
1
In a bowl, mix the minced pork and veal with the minced garlic and parsley. Add salt, ground black pepper. the egg and the bread soaked in drained milk. We make the meatballs. We flour them and fry them so that they brown a little.
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2
Cut the onions into small pieces and fry them in the oil of the meatballs. I strain it because it's a little dirty from the meatballs. When the onion is poached, add the mushrooms in quarters and continue to fry. Add the drained mushrooms.
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3
Add the spices, salt and water to taste. I added 1L. When the water is boiling, add the meatballs and let them cook for 45 minutes on medium/low heat. Serve.
