Meatballs with reduction of red wine, onion, and mushrooms
Ingredients
250 g fresh mushrooms
10 g garlic
75 g young leek
40 g pickled onions
16 g Dark sauce 600 g Mashed potatoesPreparation steps
Weight for 4 portions – 1.6 kg
Sauté the mushrooms in olive oil with garlic and young onions, and finally add parsley. Stir in the pickled capers that you have previously drained and rinsed in water.
Separate the meatballs from the sauce, and mix the remaining sauce with the beaten dark sauce and briefly boil to thicken. Return the meatballs to the sauce and gently reheat.
Prepare the mashed potatoes according to the instructions. Place a layer of mashed potatoes on the plate, add the meatballs with sauce, and serve a mixture of mushrooms and onions alongside.
Tip
For the finger food variant, you can serve it in small bowls or cups (1 ball + puree + reduction).
Serving
Garnish with fresh thyme, parsley, or microgreens for color and freshness.