Mushroom balls in cream sauce

Ingredients for 4 servings:

• 800 g mushrooms, brown
• 1 onion(s), finely diced
• 1 garlic clove(s), chopped
• 1 bunch parsley, chopped
• 6 tbsp oil, neutral
• 150 g breadcrumbs, maybe a little more
• 60 g oat flakes
• 3 tbsp hard cheese (Grana Padano), grated
• some salt and pepper
• 2 eggs, size M
• 1 onion(s), finely chopped
• 300 g cream
• some soy sauce
• some Sriracha sauce from the Asian store
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

vegetarian

Clean and chop the mushrooms. Heat a little oil in a non-stick pan and fry the mushrooms, diced onion, and garlic until crispy. Season with pepper and salt. Purée the mixture in a blender with the breadcrumbs, oats, Grana Padano, eggs, and 2/3 of the parsley until smooth. If the mixture is too sticky, add a little more breadcrumbs. Form into balls, rolling them in additional breadcrumbs if desired. Then chill for 1 hour. For the sauce, fry the onions, add the cream, and season with spices. Simmer slightly until it reaches the right consistency. You can also add a little cornstarch to thicken the sauce. Bake the balls at 150°C (top/bottom heat) for about 30 minutes, until crispy, turning frequently. Serve the mushroom balls in the sauce. Serve with mashed potatoes, boiled potatoes, or pasta.