Pork meatballs w/ wild mushroom sauce

Ingredients

80 g FinSki’s dried slippery jack mushrooms

2 fresh thyme springs

2 bay leaves

2-3 all spice berries

2 cups water

200 g bacon, very finely diced

2 small leeks, finely chopped

700 g pork mince

1 egg

200 g fresh mushrooms (swiss brown, saffron milk cap and button mushrooms), halved

2 tbs FinSki’s dry roasted wild mushroom powder

splash of white wine

oil

salt and pepper to taste

2-3 tbs thickened cream, optional

1) Roughly chop or tear the dried slippery jack mushrooms until they are about 2 cm in size.

2) Add the roughly torn mushroom, thyme sprigs, bay leaves and the all-spice berries to a large cooking pot, cover with 2 cups of water and bring to the boil. Take off the heat and let it rest.

3) Saute the bacon and one leek in some oil until the leek cooks down and is translucent. About 2-3 minutes on low heat. Let it cool down completely.

4) To a large mixing bowl add mince, cooled bacon and leek mixture, egg, salt and pepper to taste. Combine together by hand. Make small teaspoon sized balls.

5) Heat oil in a large, non stick frying pan and fry the meatballs in batches. Drain on kitchen paper.

6) To the same pan add a little more oil, fry up the second finely chopped leek, 2 tbs of FinSki’s wild mushroom powder and fresh mushrooms.

7) De-glaze the pan with some white wine.

8) Add the contents of the frying pan to the cooking pot which has the dehydrated mushrooms and stock, gently add in the meatballs. Cook on low heat for approximately 40 minutes.

9) Prior to serving on mash potatoes add a little thickened cream to the sauce…optional!

Pork meatballs w/ wild mushroom sauce

 

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Slow cooked, hearty dish that will warm the soul!

Author: FinSki's

Recipe type: Dinner

Cuisine: Modern

Serves: 4

Ingredients

• 80 g FinSki's dried slippery jack mushrooms
• 2 fresh thyme springs
• 2 bay leaves
• 2-3 all spice berries
• 2 cups water
• 200 g bacon, very finely diced
• 2 small leeks, finely chopped
• 700 g pork mince
• 1 egg
• 200 g fresh mushrooms (swiss brown, saffron milk cap and button mushrooms), halved
• 2 tbs FinSki's dried wild mushroom powder
• splash of white wine
• oil
• salt and pepper to taste
• thickened cream, optional

Method

1. Roughly chop or tear the dried slippery jack mushrooms until they are about 2 cm in size.
2. Add the roughly torn mushroom, thyme sprigs, bay leaves and the all-spice berries to a large cooking pot, cover with 2 cups of water and bring to the boil.
3. Take off the heat and let it rest.
4. Saute the bacon and one leek in some oil until the leek cooks down and is translucent. About 2-3 minutes on low heat. Let it cool down completely.
5. To a large mixing bowl add mince, cooled bacon and leek mixture, egg, salt and pepper to taste. Combine together by hand. Make small teaspoon sized balls.
6. Heat oil in a large, non stick frying pan and fry the meatballs in batches. Drain on kitchen paper.
7. To the same pan add a little more oil, fry up the second finely chopped leek, 2 tbs of FinSki's wild mushroom powder and fresh mushrooms.
8. De-glaze the pan with some white wine.
9. Add the contents of the frying pan to the cooking pot which has the dehydrated mushrooms and stock, gently add in the meatballs. Cook on low heat for approximately 40 minutes.
10. Prior to serving on mash potatoes add a little thickened cream to the sauce...optional!

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