This recipe resulted when we found a trove of black trumpet mushrooms in the yard. Other mushrooms would work but not be quite as good. Goes well with rice. By the way, don't go eating wild mushrooms unless you know what you are doing. The wrong ones can kill you or make you mighty sick. 1 lb ground lamb 1 tennis-ball sized onion 1 egg 1/3 c fine dry breadcrumbs 1 tsp herbs de Provence 1 c fresh black trumpet mushrooms or the equivalent of dried, reconstituted, and drained 1 c veal or beef stock 1 TB tomato paste Use the metal blade of a food processor to finely chop the onion. Add the lamb, egg, crumbs, herbs, S&P to taste, and mushrooms and process until well mixed. Form into 1 to 1.5 inch balls and refrigerate for 30 minutes or more. Brown in one TB of oil in a skillet. Dissolve the tomato paste in the stock and add to the pan. Cover and simmer for 15 minutes or so, turning the balls once or twice.