Ingredients
- 1 pound ground beef
- 1 large egg
- 1 1/4 cups mushrooms (Chanterelle)
- 1 yellow onion, diced (large onion, about 1 cup)
- 3/4 cup mozzarella cheese, shredded
- 17 ounces cream
- 10 ounces creme fraiche (sour cream works as a substitute)
- 1 tablespoon fresh thyme
- 3 tablespoons chopped parsley
- 11 ounces dry pasta (your choice of type)
- Salt and pepper, to taste
- Butter and oil, for frying
How to Make
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Step 1: Rinse the Chanterelle or other wild mushroom.
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Step 2: Fry the mushrooms and onion in separate pans with butter. Sprinkle with thyme. The onions should be clear when finished.
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Step 3: Mix the ground beef, egg and fried onion together. Add salt and pepper to taste. Form small meatballs and fry in a little oil.
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Step 4: Pour the cream and sour cream in the mushroom pan and bring to a slow boil.
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Step 5: Once the mixture is boiling, add the fried meat balls.
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Step 6: Add salt and pepper to taste, and lower the heat and simmer the sauce until it is to your desired thickness.
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Step 7: Cook the pasta al dente. Add the pasta immediately to the sauce.
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Step 8: Mix the mozzarella in the warm pasta. Sprinkle with parsley.
We hope you enjoy this recipe!
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