Albóndigas de setas

Ingredientes

• 1/4 cup raisins
• 1/4 cup Marsala wine
• 1 1/2 pounds mixed fresh mushrooms, cut into 1/8-inch pieces (see note)
• 2 tablespoons unsalted butter
• Salt and pepper
• 1/2 yellow or white onion, minced
• 1 large garlic clove, minced
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon finely chopped fresh oregano, 1/4 teaspoon dried oregano
• 3/4 cup breadcrumbs
• 1/4 cup plus 2 tablespoons finely grated
• Parmesan, Pecorino Romano, or hard aged Gouda
• 1 egg, beaten

Preparación

1. 1

   Combine the raisins and Marsala wine in a small bowl and set aside.

2. 2

   Wet or dry sauté the mushrooms (depending on their type and moisture level) until they just begin to brown, using the butter. When browned, continue cooking over medium-low, season with salt and pepper, add the onion and garlic and sauté until the onion is just starting to brown, 5 to 10 minutes. Remove from the heat and stir in the parsley and oregano. Adjust the salt and pepper to taste.

3. 3

   Transfer the mushroom mixture to a large bowl and stir in the breadcrumbs. When cooled completely, stir in the cheese and egg. Knead the mixture with your hands for about 30 seconds to make sure everything is thoroughly and evenly mixed. Cover and refrigerate for at least 30 minutes or up to 1 day to fully hydrate the breadcrumbs.

4. 4

   Drain the raisins, discarding the liquid. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Scoop the mushroom mixture into 2- to 3-tablespoon portions. Press each portion into a ball in your hand. Using a finger, make an indentation into the middle of each one. Place a few of the plumped raisins into the indentation, then press to seal the mushroom mixture around the filling. Place the meatball on the prepared baking sheet, then repeat until all of the mushroom mix is used up.

5. 5

   Bake the meatballs until lightly browned, 20 to 30 minutes. Remove from the oven. At this point, the meatballs are ready to eat, but they are even better if simmered for 1 to 2 minutes in an Italian red sauce and served in the sauce.