Wild Mushroom Balls Recipe

Name: Wild Mushroom Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons dried morel mushrooms; 2 tablespoons dried porcini mushrooms; 1/4 cup salted butter, divided; 1 large leek, finely chopped; 1 (9 ounce) package mixed mushrooms, sliced (shiitake, chanterelle, portobello, oyster); salt and ground black pepper to taste; 4 1/4 cups vegetable stock, or to taste; 2 onions, finely chopped; 1 teaspoon chopped fresh thyme; 1 bay leaf; 1 (16 ounce) package Arborio rice; 3/4 cup mascarpone cheese; 1 (6 ounce) package grated Parmesan cheese, divided; 2 teaspoons jerk seasoning, or more to taste; 1 tablespoon all-purpose flour, or as needed; salt and ground black pepper to taste; 2 eggs; 1/2 (8 ounce) package panko bread crumbs; oil for frying

Servings: persons

3 tablespoons dried morel mushrooms
2 tablespoons dried porcini mushrooms
1/4 cup salted butter, divided
1 large leek, finely chopped
1 (9 ounce) package mixed mushrooms, sliced (shiitake, chanterelle, portobello, oyster)
salt and ground black pepper to taste
4 1/4 cups vegetable stock, or to taste
2 onions, finely chopped
1 teaspoon chopped fresh thyme
1 bay leaf
1 (16 ounce) package Arborio rice
3/4 cup mascarpone cheese
1 (6 ounce) package grated Parmesan cheese, divided
2 teaspoons jerk seasoning, or more to taste
1 tablespoon all-purpose flour, or as needed
salt and ground black pepper to taste
2 eggs
1/2 (8 ounce) package panko bread crumbs
oil for frying

1
Soak dried morel and porcini mushrooms in a bowl with 2 cups water.
2
Melt 2 tablespoons butter in a large skillet over medium heat. Add leek; cook and stir until softened, 2 to 3 minutes. Add mixed sliced mushrooms and cook until tender, 2 to 3 minutes more. Season with salt and pepper. Transfer leek mixture to a bowl.
3
Heat vegetable stock in a saucepan to a low simmer.
4
Wipe the skillet used for the leek mixture and return to medium heat. Add remaining butter, onions, thyme, and bay leaf. Cook and stir until softened, about 5 minutes. Add rice and cook, stirring to coat all the grains, 2 to 3 minutes.
5
Remove the re-hydrated mushrooms from the bowl and pour the liquid into the rice. Bring to a boil, stirring until all liquid has been absorbed, 3 to 5 minutes. Chop mushrooms and add to rice. Add the heated stock, 1 ladle at a time, stirring until almost completely absorbed after each addition, about 20 minutes total.
6
Stir leek mixture, mascarpone cheese, 3/4 of the Parmesan cheese, and jerk seasoning in with the rice. Stir until combined. Remove from heat and let cool until safe to handle, at least 30 minutes.
7
Season flour with salt and pepper and spread mixture over a plate.
8
Whisk eggs together in a bowl and season with salt and pepper.
9
Mix remaining Parmesan cheese with panko in a dish.
10
Form small balls of risotto using a small ice cream scoop or by hand. Dust with flour, coat with egg, and roll in the panko mixture. Place on a baking sheet and cover with plastic wrap. Cool in the refrigerator, 8 hours to overnight.
11
Heat oil in a saucepan. Fry mushroom balls in batches, turning halfway until golden brown, about 4 minutes per batch.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons dried morel mushrooms, 2 tablespoons dried porcini mushrooms, 1/4 cup salted butter, divided, 1 large leek, finely chopped, and more.

Yes, Wild Mushroom Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions