Mettballs in mushroom-white wine sauce

Name: Mettballs in mushroom-white wine sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 glass (212 ml) Chanterelles; 250 g Mushrooms; 1 (approx. 100 g) Carrot; 2 medium-sized onions; 2-3 stem(s) fresh or 1 tsp dried thyme; 500 g Pork sausage; 1 Egg; 7-10 Tbsp salt, black pepper; 1-2 TABLESPOONS Oil; 1 (20 g) heaped tbsp. flour; 1/4 l White wine (e.g. Riesling); 5 tablespoons (approx. 50 g) Whipped cream; 1 TEASPOON Vegetable broth (instant)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 glass (212 ml) Chanterelles
250 g Mushrooms
1 (approx. 100 g) Carrot
2 medium-sized onions
2-3 stem(s) fresh or 1 tsp dried thyme
500 g Pork sausage
1 Egg
7-10 Tbsp salt, black pepper
1-2 TABLESPOONS Oil
1 (20 g) heaped tbsp. flour
1/4 l White wine (e.g. Riesling)
5 tablespoons (approx. 50 g) Whipped cream
1 TEASPOON Vegetable broth (instant)

Directions

1
Drain the chanterelles. Clean, wash and slice the mushrooms. Peel, wash and finely dice the carrot. Peel and chop the onions. Wash and chop the thyme.
2
Knead the mince, egg and half the onions. Season with salt and pepper. Form small balls from the mixture with moistened hands
3
Fry the meatballs in hot oil until golden brown all around. Remove. Fry the rest of the onions and all the mushrooms in the frying fat, turning them over. Season with salt and pepper
4
Dust with flour and sweat. Deglaze with 3/8 l water, wine and cream. Bring to the boil, stir in stock and thyme. Add the carrot, let everything simmer for about 5 minutes. Season to taste. Add meatballs and heat. Add: Boiled potatoes