Noodles with chanterelle sauce

Name: Noodles with chanterelle sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chanterelles; 2 Shallots; 200 g cherry tomatoes; 1/2 bunch Chives; 1-2 TABLESPOONS Oil; 2 coarse, uncooked bratwursts (à approx. 150 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Fettuccini pasta; 100 ml Milk; 200 g Whipped cream; 200 ml Vegetable broth; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp grated nutmeg

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chanterelles
2 Shallots
200 g cherry tomatoes
1/2 bunch Chives
1-2 TABLESPOONS Oil
2 coarse, uncooked bratwursts (à approx. 150 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Fettuccini pasta
100 ml Milk
200 g Whipped cream
200 ml Vegetable broth
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Sugar
7-10 Tbsp grated nutmeg

Directions

1
Clean the mushrooms, wash them thoroughly and let them dry on a tea towel. Peel and finely dice the shallots. Wash the tomatoes. Wash chives, dab dry and cut into fine rings.
2
Heat the oil in a large, coated pan. Press the sausage meat as balls into the pan, fry it all around and take it out. Add the mushrooms to the pan and fry for approx. 2 minutes, turning them over.
3
Add the shallots and fry for 2-3 minutes, season with salt and pepper. Prepare pasta in boiling salted water according to package instructions. Deglaze mushrooms with milk, cream and stock, bring to the boil and simmer gently for 3-4 minutes.
4
Stir the starch with a little water until smooth, making the sauce slightly creamy. Add the meatballs, tomatoes and half of the chives to the mushrooms and cook for about 3 minutes. Season to taste with salt, pepper, sugar and nutmeg.
5
Drain the pasta. Arrange noodles and sauce on plates, sprinkle with remaining chives.