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Mushroom&Rice Balls with Sour Cream Dill Sauce

Mushroom and rice balls

That’s amazing how quickly I’ve turned into a true, obsessive foodie. It’s also interesting how I manage to turn almost every conversation to food. For a lot of people, cooking and eating is just a part of daily routine, so I try not to be annoying, but somehow I always find myself discussing a new recipe, or a rare kind of spice, or a favourite dish.

Today as I visited my Granny, I managed to restrain my „foodie bug” for exactly 2 hours but then I finally asked Granny to show me her recipe notebook :) I borrowed the notebook from her for a couple of weeks. It’s packed with proven, time-tested recipes. I’m especially drooling over those potato recipes, like home-made potato chips.
I can’t wait for the next weekend when I’ll be able to try some of Granny’s best recipes. I won’t be cooking next Friday night though, because we’re going to see The Nutcracker. It’s a beautiful show, an absolute must-see for anyone who is new to ballet and classical music. I can’t wait!

And here’s a recipe for mushroom and rice balls that we made this weekend. They pair nicely with a sour cream sauce that we adapted from an old Polish cookbook. The sour and milky flavour blends perfectly with the freshness of dill leaves, and the creamy texture is just what we wanted.

Mushroom and rice balls with rocket salad

Ingredients

- For mushroom&rice balls
500g mushrooms (champignons)
2 ½ cups boiled rice (approx. 160g raw)
1 onion
1 egg
Wheat flour
Vegetable oil
Salt to taste

- For sauce
3 tbsp fresh dill leaves, finely chopped
40g butter
40g wheat flour
120ml thick sour cream
150-200ml hot boiled water (depending on how thick you want your sauce to be)
Salt to taste

Serves 4 (3 pieces per person)

Dice mushrooms into small cubes, add salt to taste, and sautee with vegetable oil until ready.

Sauteed mushrooms

Dice the onion, season with salt and fry in a small separate skillet.

Combine sauteed mushrooms, boiled rice, fried onions, and egg. Stir well.

Rice, mushrooms, egg, onion

Rice, mushrooms, egg, onion

Make 12 balls and roll them in flour. Flatten them just a tiny bit.

Mushroom&Rice Balls

Heat some oil in a skillet and cook the mushroom&rice balls on a low heat for about 20 minutes, until both sides are golden-brown.

Mushroom&Rice Balls

Making the sauce

In a small saucepan, melt the butter. Add flour and stir well.

Making sour cream sauce

When the mix begins to boil, add hot water. Bring to boil again, season with salt. Add sour cream and dill. Simmer for 2-3 minutes.

Making sour cream sauce

Mushroom&Rice Balls with Sour Cream Dill Sauce

Mushroom&Rice Balls with Sour Cream Dill Sauce

Mushroom&Rice Balls with Sour Cream Dill Sauce

 

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Category: Main Course, Polish

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28 Responses

  1. Sook says:

    That sounds so healthy and delicious! I love fresh dill sour cream sauce. Looks yummy.

  2. Ahava says:

    As always, these look delicious. I think that I am going to make them right now.

  3. Alina says:

    Sook, Ahava, thank you so much! Ahava please let me know if you make this! Did it work for you?..

  4. mangocheeks says:

    Alina,
    These look really delicious.

  5. Christina says:

    OMG. These look incredible. And I totally feel you about turning conversations to food. Is there life beyond food? NO.

  6. Rasto says:

    And that green stuff? Is it rugola? I’m getting hungry:)
    OK, today is late, but tomorrow…

  7. Ooh, grandma’s recipe book…I’m looking forward to that!

    • Alan says:

      Great place for beer, this Bohemian Hall and Beer Garden. I had the Kielbasa with dumplings and the poatto pancakes. And the chicken sandwich (with grilled chicken on rye, lettuce and tomatoes) was so good, it is a must! The place is huge and very welcoming. The kiebasa is great, as are the poatto pancakes and applesauce. All in all, I love this place!

    • At last! Someone with the insight to solve the problem!

    • home hot says:

      Yeah that’s what I’m talking about baby–nice work!

    • Mary says:

      Sandy it sttars out fine (from seed or sttars) and then gets eaten maybe? It just sort of disappears. I’ve put it in full sun, part sun, full shade, fertile loam regular bed, raised beds, dirt. No matter.

    • Xanh says:

      I haven’t made an egg salad in ages! Thanks for the reminder of how good it is and for this deioilcus recipe! Hope you had a great weekend and thanks for hosting another week!

    • Tu as tout à fait raison concernant tes opinions sur Montebourg et plus encore sur Vals.Concernant les Roms expulsés à Évry , j’étais lundi après-midi devant la Mairie d’Évry avec RESF et l’association de soutien 91 aux Roms et leurs familles (ASEFRR);je t’envoie par ailleurs 2 articles et un texte du Président de cette assoc.Tout en étant à la rue Ils ont « gagnés » au tribunal d’Evry, el le nouveau maire d’Evry n’est pas légitimé.A+,Bernard.

  8. Alina says:

    mangocheeks, Christina, thank you a lot!..
    Rasto :) yes it’s rucola, I love it!
    Jessica, I’ll try to start experimenting with her recipes as soon as possible! aren’t time-tested family recipes the best? :)

    • Karla says:

      I love oregano and use it all the time in soups, suaces, and over chicken dishes. I had no idea all the health benefits! And I usually use dried, but I agree that it has SO much more flavor when it’s fresh.

    • some zenegra says:

      That insight solves the problem. Thanks!

    • Ainy says:

      I have basil plants in the house that are under the grow lhtigs and will stay there until the weather warms up a bit more. In the meantime they are plenty big enough to start harvesting from so I am planning to snip some for use now and then. My chives have been abundant for a few weeks now and I have been trying to use them more. I tend to forget about them and yet they are quite tasty. The rosemary is getting to be an older plant and rather woody. I may sacrifice it to the plant gods this year and replace it with some new herbs that I may use more often.

    • Vedprkash says:

      This is great. I love the idea of adding apepls and walnuts and making it more like a waldorf egg salad. I do this with chicken salad but hadnt thought to try it with egg. Great! Thanks!

    • I have been exploring for a bit for any high-quality articles or weblog posts in this sort of space . Exploring in Yahoo I ultimately stumbled upon this website. Studying this info So i am satisfied to exhibit that I’ve an incredibly good uncanny feeling I came upon exactly what I needed. I such a lot without a doubt will make sure to don’t overlook this site and give it a look on a constant basis.

  9. I love that these are like vegetarian ‘meatballs’ and the sour cream sauce looks delicious with them!

  10. Rasto says:

    It is really delicious, I’ve tried. But first, I “kicked” my mom out of the kitchen:)

  11. Anna says:

    I know what you mean, I can blab about food or kitchen gadgets for hours.
    Some people specially in NY they never set foot in the kitchen, so they look a bit clueless. But…. whata heck? That’s my passion, and usually I feed them some yummy food. So they better suck it up and listen. LOL.
    Your mushroom & rice balls looks awesome, loved the dill sauce. :-)

  12. Gnocchi says:

    [...] Gnocchi with dill-icious sauce - gnocchi adapted from here, sauce adapted from here, lame pun by me 2 lbs potatoes, peeled (this was five tennis ball-sized red-skinned potatoes for [...]

  13. Ashley says:

    This was absolutely delicious. I’m studying Russian at my university and am trying to make it a little more fun by cooking my way through various Russian food blogs. Yours is by far my favorite and most reliable. Please keep posting!!!

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