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Recipe of Mandonguilles amb bolets de Làvia.
To share some divine meatballs with co-workers, I arrived to tell you how to prepare these special Mandonguilles amb bolets de Làvia.
You can add avocado and guasacaca sauce to taste, so don't miss a slushied drink.
12
Servings
70 min
Cooking
Easy
Meat
Ingredients
- 1500 kg minced pork and veal
- 2 large onions
- 2 jars of canned mushrooms
- 1 tray of mushrooms
- 1 egg
- 2 slices of sliced bread dipped in milk
- 4 garlics
- 1 sprig of parsley
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 teaspoon of ground black pepper
- 2 bay leaves.
Join me and let's see how to make Mandonguilles amb bolets de Làvia.
Instructions:
- 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.
- 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.
- 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.
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