Mushroom "Meat"balls

I have nothing to say for myself, so I'm posting a recipe instead. These are a vegetarian version of something to bulk up a dish of spaghetti without having to pile on the noodles.

Mushroom "Meat"balls
-the mushrooms have to do a bit a sitting and setting in between steps, so if your prep time is dear, fry the mushrooms and vegetables the day before you'll need them.

4-5 cups white button and cremini mushrooms, diced
1 clove garlic, minced
1 small or medium onion, diced
1-2 stalks of celery, diced
a few sprigs of fresh thyme, leaves only
red pepper flakes, black pepper to taste

1 medium egg
1-2 slices of stale brown bread, crumbled

1. In a saucepan with a little olive oil, fry the onions, celery and garlic, for 2-3 minutes, before adding the mushrooms and cooking them down. Add the thyme and red pepper or black pepper once the mushrooms are in the pan.

2. Remove the mushrooms from the heat and let cool. When cool enough, transfer the mushrooms to a covered dish and refrigerate.

3. Later, take slightly more than half the mushrooms, add the egg, and blend into a paste. Return to the dish with the remaining mushrooms and mix well. Add the crumbled bread and mix well. I put the mixture back into the fridge at this point to set some more, but that step may not be necessary if the consistency seems good already.

4. Just before your meal, form the mushrooms into small-ish balls and flatten them slightly, then fry in a pan with olive oil, 3-4 minutes per side.