May is the time of the first forays into the "quiet hunt", collecting fragrant spring morels. Even if the mushroom picker was not too lucky and the trip to the forest after the "winter stagnation" ended only with pleasant impressions of a walk in the fresh air and a harvest of a dozen mushrooms, you can please yourself with a fragrant and tasty dish. Try making morel meatballs and serving them with a side of chips.
It is necessary
- - 7-10 morels;
- - a bunch of dill:
- - a clove of garlic;
- - a glass of sour cream;
- - seasonings and spices to taste;
- - a piece of bread;
- - 0.5 eggs;
- - onion head;
- - breadcrumbs;
- - vegetable oil for frying.
Instructions
Step 1
Prepare a sour cream sauce for morel balls in advance. To do this, chop a bunch of dill very finely, squeeze a clove of garlic with a garlic press and mix everything with a glass of sour cream. Add salt, pepper and your favorite seasonings to taste, then place the sauce in the refrigerator to infuse.
Step 2
Sort out the crop, clean it of forest debris and rinse the raw material thoroughly in running water. To prepare morel balls, be sure to pre-boil the mushrooms by boiling them for 20 minutes. After that, fold in a colander and drain all the moisture.
Step 3
Scroll morels (6-10 pieces) in a meat grinder along with a slice of soaked bread. Add half a raw egg to the resulting minced meat.
Step 4
Finely chop a small head of onion and fry in vegetable oil. Combine mushrooms with sautéed vegetable and mix thoroughly until smooth.
Step 5
Form morel balls and roll in crushed breadcrumbs. Fry the workpieces in refined sunflower oil on both sides until golden brown. Serve the finished dish with potato garnish and sour cream sauce.
