Albóndigas con champiñones y cebolla

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Albóndigas con champiñones y cebolla. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Albóndigas con champiñones y cebolla is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it's quick, it tastes delicious. Albóndigas con champiñones y cebolla is something which I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Albóndigas con champiñones y cebolla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas con champiñones y cebolla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Albóndigas con champiñones y cebolla is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas con champiñones y cebolla estimated approx 1 hora.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Albóndigas con champiñones y cebolla using 6 ingredients and 5 steps. Here is how you cook that.

Una receta del día a día rápida y sencilla.

Ingredients and spices that need to be Get to make Albóndigas con champiñones y cebolla:

1. 500 g albóndigas si son caseras mejor
2. 1 lata champiñones laminados o 200 gr si son frescos
3. 1 cebolla grande
4. 2 vasos Vino blanco
5. 2 dientes ajo
6. Sal pimienta negra y azafrán

Steps to make to make Albóndigas con champiñones y cebolla

1. Para empezar en una olla echamos un chorro de aceite y la cebolla picada A fuego medio bajo hasta que empiece a ponerse transparente entonces añadimos los dos dientes de ajo cortados y un poco de sal para ayudar a sacar el agua a la cebolla. A los dos minutos de haber echado el ajo echamos los champiñones y subimos a fuego fuerte con cuidado de que no se queme la cebolla un par de minutos más.
2. Después del par de minutos a fuego fuerte la cebolla el ajo y champiñones los retiramos de la olla y reservamos. A continuación echamos en la misma las albóndigas para marcarlas y sellarlas A fuego fuerte y removiendo continuamente para que no se queme. Si la olla no tiene fondos suficiente para que estén todas en la base de la olla hacerlas en dos tandas
3. Una vez estén todas las albóndigas selladas añadimos el sofrito de cebolla y champiñones a la olla y los dos vasos de vino y ponemos a fuego fuerte hasta que comience a hervir entonces reduciremos a fuego medio. Al poner a fuego medio añadiremos el azafrán y la pimienta negra.
4. Añadimos la misma cantidad de agua que de vino y dejamos cocinar media hora a fuego bajo hasta que las albóndigas estén hechas (45/60 min)
5. Este paso ya es opcional pero yo saco las albóndigas y trituro la salsa para espesar

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