Mushroom balls

Mushrooms. Another one of these ingredients you either love or hate. We love, and so we present you another delicacy from the Kokbok: mushroom balls. The original recipe calls for butter, egg, meat and such, but they’re all replaced in ours. This one is awesome, especially considering it’s the best season for picking wild mushrooms over here at the moment.

Mushroom Balls

3 dl boiled milk caps or other precooked mushrooms
1 dl white beans
1 dl dry bread crumbs
1 dl oat or soy cream
1 tbsp oil
1/4 onion (or 1 small shallot)
0,5 dl wheat flour
salt and white pepper
oil for frying

Finely chop the mushrooms and mash the beans with fork. Or use a meat grinder for them, if you happen to have one. Chop the onion and fry in 1 tbsp oil until soft and lightly browned. Combine all ingredients. Make balls with wet hands and fry them in oil.

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6 comments on “Mushroom balls

  1. Fanny says:

    These sounds great! I will definitely try them sometime.

    • nomad says:

      Trust me, they’re great, wouldn’t blog them otherwise! Just a word of warning: apparently they don’t like reheating very much, so if you’re planning on making a bigger batch and later reheating them in a microwave oven or wherever, they might just basically melt down in to a mess.

      Possibly the recipe could be improved in that regard, but in the 1920’s they didn’t know about these difficulties…

  2. Lindsay says:

    Yum! These look great – I bet I can make a gluten-free version too … excited to experiment!

    • tofuhead says:

      I think gluten free version would be easy to make. Just replace the bread crumbs with gluten free brad crumbs or rolled oats (if you can use them) and I think soy, potato or gram flour could be used instead of wheat flour.

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