Mushroom Albóndigas

Ingredients

While the original Romanian Chifteluțe de ciuperci are typically made with a combination of mushrooms and ground meat, this adaptation focuses solely on mushrooms to align with the vegetarian preferences of Balearic cuisine. Additionally, the flavor profile has been adjusted to incorporate Mediterranean herbs and spices, giving the dish a distinct Balearic twist. We alse have the original recipe for Chifteluțe de ciuperci, so you can check it out.

• 500g (1.1 lb) mushrooms, finely chopped 500g (1.1 lb) mushrooms, finely chopped
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the finely chopped mushrooms, breadcrumbs, onion, garlic, parsley, oregano, smoked paprika, cumin, salt, and black pepper.
2. 2.
   Mix well until all the ingredients are evenly incorporated.
3. 3.
   Add the beaten eggs to the mushroom mixture and mix until everything is well combined.
4. 4.
   Shape the mixture into small meatballs, approximately 1 inch in diameter.
5. 5.
   Heat olive oil in a large skillet over medium heat.
6. 6.
   Working in batches, place the mushroom meatballs in the skillet and cook for about 5-6 minutes, turning occasionally, until they are golden brown and cooked through.
7. 7.
   Remove the cooked albóndigas from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
8. 8.
   Repeat the process with the remaining mushroom mixture.
9. 9.
   Serve the Mushroom Albóndigas hot as a tapas dish or as a main course with your favorite Balearic accompaniments.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to achieve a meaty texture in the albóndigas.
• Breadcrumbs — If you don't have breadcrumbs on hand, you can make your own by toasting and grinding stale bread.

Tips & Tricks

• For an extra burst of flavor, consider adding a splash of lemon juice or a pinch of lemon zest to the mushroom mixture.
• If you prefer a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the mixture.
• To make the albóndigas more substantial, you can serve them with a tomato-based sauce or a creamy garlic aioli.

Serving advice

Serve the Mushroom Albóndigas as tapas by arranging them on a platter with toothpicks for easy grabbing. Alternatively, present them as a main course by placing them on a bed of sautéed spinach or alongside a fresh tomato and cucumber salad.

Presentation advice

Garnish the Mushroom Albóndigas with a sprinkle of fresh parsley or a drizzle of olive oil for an attractive finishing touch. Serve them on a rustic wooden board or a colorful ceramic plate to enhance their visual appeal.