I love this recipe because the texture is not too ... tomato-based sauce made with wine and brandy and tops the meatballs with crisp mushrooms.

the soup in this recipe will give you mushroom flavor without the actual mushroom pieces. What Is the Difference Between ...

If you have extra soaked mushrooms, thinly slice them and add them to the dish as the ingredients are simmering. If you have extra stuffing, shape it into meatballs and brown them briefly in the ...

Add the mushrooms and ... Add the meatballs to the sauce and garnish with the parsley. Serve immediately. You don't need to have a food processor for this recipe, but the tempeh balls will be ...

Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly. Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and ...

If you're planning on making this dish after work, you'll have to remember to soak the mushrooms before you ... Shape the mixture into small meatballs and refrigerate until needed.