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Black Trumpet Arancini Balls

Black Trumpet Arancini Balls
  • Rinse the mushrooms and soak in hot water for around 15-20 minutes (300ml)
  • Rinse the rice and cook in a sauce-pan with the liquid from the mushrooms
  • Bring the rice up to a boil, reduce the heat and cook until water is absorbed. Add all the spices including the powder and mix it well
  • Put the dried mushrooms in a different sauce-pan with a bit of olive oil and cook for 5-6 minutes
  • Put both rice and dried mushrooms in the fridge (for 3-4 hours / or over the night)
  • With a small cookie, scoop make rice balls with oiled hands to prevent sticking
  • Make a hole into the centre, and add a bit of mushrooms
  • Push rice back over the hole and roll smoothly again
  • Roll the rice balls in (gluten-free) breadcrumbs, coating them well, and set aside
  • Fry for 10 minutes (olive oil)
  • Serve warm, with tomato sauce if desired)


Guten Appetit!

P.S. Prep time: 35 minutes with a break (for cooling) 



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