Mushroom.. bolognese ?

Ok, so.. this is actually a mushroom meatball recipe that I found > HERE < - that recipe will be much easier to read than my chicken scratch.. you will see later why I'm calling it a bolognese 😝

 So, night before you plan on having it (or 4 hours before) start the meatball prep. I was too tired to bust out my big food processor (did this at like 10pm which is late for grannyme) I finely diced the mushrooms in my lil immersion blender chopper - we got this chefman set as a wedding present and I use it ALL the time. I only had a half pound of shrooms instead of a full like the recipe called for. Lots of alterations are gonna happen because well.. running to the store is out of the question.

 Then on a preheated pan with a tablespoon of olive oil - cook the mushrooms until most of the liquid is evaporated. Once it is, throw a slab of butter down and brown the shrooms for about 5 min

Throw in 1/2 of a finely diced onion & cook that for 5 minutes

 Take that off of the heat and let it cool for about 20-30 minutes. The next step is going to require parm & you don't want that to melt - which it will if you mix it in the hot mixture. Once cooled I transferred it to a medium sized tupperware container & added the oats. Mix those up and add the parm, breadcrumbs, & 1 egg - mix well, then add spices.

 The recipe called for a bunch of fresh parsley, which I also didn't have - so I just went ham on the herbs I did have. Some dried basil, oregano, garlic powder, & rubbed sage. After the spices are all mixed in add another egg. I added just an egg yolk I had saved (used the whites for a cocktail the day before) Mix that together well, then press down into the tupperware or whatever container you use. Makes it easier to scoop once it's ready.

THEN, SET IT .. & FORGET IT !

Yep, leave it in the fridge overnight. Or if you can't wait that long at least 4 hours.

Then the next day I preheated the oven to 450 degrees. lined a large baking tin with parchment paper. You can scoop with a lil melonballer - or I usually just use a spoon & form them with my hands. Did like a heaping tablespoon & rolled em into cute lil BAWLZ. Bake in the oven for 15 minutes

While those are baking, getcha sauce ready. I don't like buying premade spaghetti sauce because of the crappy salt & sugar most brands use. It's easy to just season it up yourself. I did a lil bit of nice sea salt, basil, oregano, pepper & garlic powder. Boil the sauce - then simmer

Done ! Fresh out the oven - carefully place them in the sauce & cover w/ sauce + cover pot as well. Cook for 45m

Uh oh.. they didn't stay together 😣 .. I tasted it though & WHOA, bomb ! Sweet.

So I cooked the pasta & got workin on my ghetto garlic bread LOL, c'mon you know resources are sparse. But I do this shit all the time anyway, hey.. IT'S GOOD. Just brush some regular ass bread with melted butter, sprinkle garlic powder on top & parm as well - bake 375 for like 5-8 minutes or whenever they start lookin crunchy

I managed to get a picture of a kind of together lookin meatball & ooooH I used some thin spaghettini, so tasty 

FINAL PRODUCT !

Topped with some dried basil, kalamata olives, parm, & pepper - & can't forget my garlic toasties

There it is ! Kind of time consuming, but easy to make. If you follow the original recipe link to a tee you will for sure get meatballs that hold together. Luckily the ones I made ended up tasting great. I've never had a veggie bolognese before ! Way better than beef in my opinion <3