- 300 g mushrooms finely chopped
- 1 small onion, finely cut
- 1 baby carrot shredded
- 3 cloves garlic, peeled, thinly sliced
- 2 tbsp. breadcrumbs (for the mix to hold together)
- ½ cup almond milk
- 1 egg
- 2 cherry tomatoes, thinly cut
- a pinch of oregano
- fresh basil leaves (only a few)
- a spoon of fresh cilantro, finally chopped
- 1 tbsp. extra virgin olive oil
- 1 cucumber, or seasonal salad
- In a large pan put the following ingredients: onion, carrot, garlic, thyme, basil, cilantro, oregano, and cherry tomato cuts. Add few spoons of grape oil and 1 cup of water and sauté for half and hour, on medium temperature, covered. Then add another 1/2 of water and minced mushrooms and continiue cooking for another 30 minutes, at medium-low temperature, covered. Stir occasionally, to prevent sticking. (or, you can cook separately thinly cut white mushrooms for at least 40 minutes).
- Remove from the stove, let it cool down at room temperature. Transfer the mass into a large bowel, add breadcrumbs, little milk and egg and stir all the ingredients well to make compact mass and avoid falling apart. Then, shape it into smaller balls.
- Pre-heat the oven at 200 C°. Cover the baking pan with a parchment paper and place the balls onto it. Drizzle with mixture of water and grape oil. Cover with parchment paper and bake it in the oven for 30 min; then remove the paper and continue for another 10 minutes. Remove from the stove and moisten it with marinade leftovers from the pan.
Serve with Red Pesto (you can find the recipe here), black olives and seasonal salad.