These manitarokeftedes (mushroom balls) take off in flavour, especially with the beet and scallion sauce they come with.
Materials for four servings:
For the mushroom meatballs
500 gr. white mushrooms
500 gr. portobello mushrooms
10 gr. dried bolites, powdered
One medium onion, finely chopped
Two cloves garlic, chopped
7 tablespoon flaxseed, broken
2 tablespoon thyme, chopped
Two eggs
200 gr. flour for all uses
sunflower oil, for frying
salt
For the beetroot sauce
250 gr. boiled beets
250 gr. mayonnaise
30 gr. vinegar
2 tsp. soup spoon, fresh lovage, chopped
Procedure
Step 1
Beet sauce: Put the beets in the blender and beat them lightly. Mix with the mayonnaise and the rest of the ingredients and put it in the fridge to harden.
Step 2
Mushroom balls: Soak the flaxseed in a little cold water. In a wide pot, sauté the onion and garlic. Add the white mushrooms, cut into slices, and add the diced portobello mushrooms as soon as they are dry. Salt and let them drain completely and dry.
Step 3
Once they are dry, remove them from the pan and lightly beat them in the blender. Add the soaked flaxseed and beat again. Remove the mixture and put it in a bowl. Put the eggs and thyme, salt and leave in the fridge for 1 hour.
Step 4
Then, shape them into slightly pressed meatballs and fry them in hot sunflower oil. Once they are golden brown, transfer them to a plate lined with kitchen paper to drain the excess oil. Serve with the cold beetroot sauce.
READ MORE: Patatokeftedes – Potato Fritters Recipe.
