Green beans in thyme and chanterelle cream with meatballs

Name: Green beans in thyme and chanterelle cream with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 600 g mixed mince; 4 TABLESPOONS Breadcrumbs; 1 TEASPOON medium hot mustard; 1 Egg; 7-10 Tbsp salt and pepper; 150 g Chanterelles; 800 g green beans; 1 TABLESPOON clarified butter; 50 g streaky smoked bacon; 1/8 l dry white wine; 4-5 Stem(s) Thyme; 100 g Whipped cream

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
600 g mixed mince
4 TABLESPOONS Breadcrumbs
1 TEASPOON medium hot mustard
1 Egg
7-10 Tbsp salt and pepper
150 g Chanterelles
800 g green beans
1 TABLESPOON clarified butter
50 g streaky smoked bacon
1/8 l dry white wine
4-5 Stem(s) Thyme
100 g Whipped cream

Directions

1
For the meatballs, peel and finely dice the onions. Knead minced meat, half onions, breadcrumbs, mustard and egg. Season with pepper and about 1 teaspoon salt. Form 8 meatballs from the minced meat mass with moistened hands.
2
Clean and trim the chanterelles and cut them smaller if necessary. Wash and clean the beans, cover and cook in boiling salted water for 10-15 minutes.
3
Heat clarified butter in a frying pan. Fry the meatballs for 6-8 minutes on each side.
4
Cut the bacon into strips. Fry in a pan without fat. Add the mushrooms and the rest of the onions and continue to fry for about 5 minutes. Deglaze with wine. Season with salt and pepper. Wash thyme, shake dry and chop.
5
Add cream and thyme, bring to the boil and simmer for 3-4 minutes. Season to taste.
6
Drain the beans and fold into the chanterelle cream. Serve with the meatballs. Potatoes taste good with them.