Spaghetti with chasseur sauce

Name: Spaghetti with chasseur sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 150 g Pork escalope; 100 g white and pink mushrooms; 1 medium onion; 1 collar Chives; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/4 l Vegetable broth; 250 g Whipped cream; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Parsley and chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
150 g Pork escalope
100 g white and pink mushrooms
1 medium onion
1 collar Chives
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/4 l Vegetable broth
250 g Whipped cream
1 TABLESPOON dark sauce thickener
7-10 Tbsp Parsley and chives

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime, for the sauce, wash schnitzels, dab dry and dice. Clean and halve the mushrooms. Peel and finely chop the onion.
2
Wash the chives and cut into small rolls. Heat the oil. Sauté the onion briefly. Add diced cutlets and mushrooms and fry over high heat for about 4 minutes. Season with salt and pepper.
3
Deglaze with broth and cream, bring to the boil. Add sauce thickener and chives. Bring to the boil again, season if necessary and serve with the spaghetti. Serve garnished with parsley and chives.