Mushroom Balls in Tomato Sauce
- Total
- 40 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Norwegian
Norwegian-style mushroom and oat balls baked until golden, served in tomato sauce with parmesan. Finely chopped mushrooms and onions are sautéed until dry, then mixed with oats, breadcrumbs, eggs, and cheese, chilled, shaped into balls, pan-fried, and finished in the oven. A hearty, vegetarian main course with aromatic herbs and nutty oat texture.
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Method
8 steps- 1
Finely chop onion and mushrooms. Sauté on low heat in butter until the mixture is dry and golden.
- 2
Press in garlic and cook for 2 minutes more.
- 3
Transfer mushroom mixture to a bowl. Mix in oats, breadcrumbs, parsley, eggs, oregano, thyme, salt, and pepper.
- 4
Blend well, stir in cheese, cover with plastic, and refrigerate for at least 2 hours or overnight.
- 5
Preheat oven to 400°F.
- 6
Form small balls from the mushroom mixture. Pan-fry until golden in butter.
- 7
Transfer balls to a baking sheet and bake for about 15 minutes.
- 8
Heat tomato sauce and serve mushroom balls with sauce and parmesan.
Tips
Chill mixture overnight for easier shaping and better texture.
Sauté mushrooms on low heat until completely dry to concentrate flavor and prevent watery balls.
Pan-fry until deeply golden for best crust before oven baking.
Good to Know
Refrigerate cooked balls up to 3 days. Reheat gently in tomato sauce.
Prepare mixture and chill overnight. Shape and refrigerate balls up to 8 hours before cooking.
Serve hot with tomato sauce, parmesan, and crusty bread or pasta.
Common Mistakes
Skip low-heat sautéing to avoid mushy, wet mushroom mixture that won't hold shape
Under-chill mixture to avoid balls falling apart during pan-frying
Over-brown mushrooms at high heat to avoid bitter flavor