Prepare the mushrooms: remove the earthy part of the stem, rub them with a damp cloth and cut into slices.
Fry the whole garlic with a little oil in a pan, then add the mushrooms and cook for 5 minutes over high heat. At the end add salt and parsley, turn, turn off the heat, remove the garlic and drain the mushrooms well.
Sponge the breadcrumbs with a little warm water (or, if you prefer, you can use milk instead of water). Squeeze it well and place it in a bowl with lightly chopped mushrooms and egg and mix well.
Form the balls with the mixture and pass them one at a time in the breadcrumbs, then fry them in hot seed oil, turning them to make them brown evenly.
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