Time: 40 min.
Complexity: easily
Servings: 4

Make delicious Swedish meatballs using fried mushrooms instead of meat. To ensure the mince is sticky and dense, and the meatballs stay together, mix the mushrooms with egg and cooked quinoa. Place the formed balls on a baking sheet and grill in the oven until golden brown. Serve these vegetarian meatballs like classic Swedish meatballs – with noodles, a creamy sauce, and lingonberry jam, which pairs just as beautifully with the mushroom flavor as it does with the meat.

Ingredients:

• 200 g wide egg noodles
• 5 tbsp (75 g) butter, plus extra for greasing the baking sheet
• 0.6 kg champignons, trimmed and coarsely chopped
• 2 tablespoons vegan Worcestershire sauce
• 1.5 cups frozen cooked quinoa, thawed
• 1 large egg
• 2 tbsp finely chopped fresh chives, plus extra for serving
• 2 tbsp. flour
• 1.5 tbsp. mushroom broth
• 1/4 cup heavy cream
• 0.5 cup lingonberry jam, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, quinoa, egg noodles, lingonberry jam, cream

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Preparation:

Step 1
• In a large skillet, melt 3 tablespoons (45 g) butter over medium heat. Add the mushrooms, 1/2 teaspoon salt, and a few grinds of black pepper. Cook until the mushroom liquid has evaporated, about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tablespoon Worcestershire sauce, quinoa, egg, chives, 1/2 teaspoon salt, and black pepper and process until crumbly but not mushy. Wipe out the skillet and set aside.
Step 2
• Preheat the oven to broil. Line a baking sheet with foil and grease with butter. Using an ice cream scoop, form the mushroom mixture into 20 4-cm balls and place them on the baking sheet. Broil until well-browned, turning halfway through, about 12 minutes.
Step 3
• Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain.
Step 4
• Return the skillet to medium heat and melt the remaining 2 tablespoons (30 g) butter. Stir in the flour and cook until golden brown, about 2 minutes. Pour in the mushroom broth and heavy cream; cook, stirring, until thickened, 2 to 4 minutes. Stir in the remaining 1 tablespoon Worcestershire sauce and season with salt and pepper.
Step 5
• Divide the noodles and meatballs among bowls. Drizzle with sauce and sprinkle with green onions. Serve with lingonberry jam.

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