Crafts and Life

• 350g Italian Style balls
• 2 tablespoons dried mushrooms
• 175ml warm water
• 2 tablespoons olive oil
• 1 small onion, chopped finely
• 500g mushrooms, wild or cultivated
• 2 garlic cloves, crushed
• 3 tablespoons chopped fresh parsley
• 3 medium tomatoes, peeled and diced
• 1 tablespoon tomato puree
• 1 tsp fresh thyme or 1/4 tsp dried thyme
• 1 bay leaf
• salt and pepper to taste
• 2 tablespoons oil
• to garnish – a few sprigs of parsley and grated Italian style hard cheese

Method

1. Soak the dried mushrooms in a small cup of warm water for 20 minutes.
2. Remove
   the mushrooms with a slotted spoon, rinse and drain well. Filter the
   soaking water through a layer of paper towel placed in a sieve and
   reserve.
3. Heat the oil in a large frying pan and saute the onion over a low heat until softened.
4. Cut
   the cleaned fresh mushrooms into thin slices and add to the onion. Stir
   over a moderate heat for 5 minutes and then add the garlic, parsley and
   diced tomatoes. Continue cooking for 3-4 minutes more.
5. Add the
   tomato puree, mushroom stock, dried mushrooms and herbs. Stir well and
   season to taste then lower the heat and cook gently for 10 minutes.
6. Meanwhile gently fry the Quorn Italian balls in a shallow frying pan until golden.
7. Serve
   the meatballs in a warmed dish topped with the mushroom sauce and
   sprinkled with freshly grated Italian style hard cheese a little extra
   parsley.
8. Tagliatelle verde makes a great accompaniment with this dish.

Serves 4 – taken from www.quorn.co.uk