Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushroom and sausage sauce
Chanterelles
Pasta
How it's done
Mushroom and sausage sauce
Heat a dash of oil in a non-stick frying pan. Add the sausage meat, fry for approx. 5 mins. Remove and set aside. Place the mushrooms in the same frying pan, sauté for approx. 3 mins. Reduce the heat, add the onion and all ingredients up to and including the tomato purée, sauté briefly. Add the tomatoes and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Remove the lid, add the balsamico and continue to simmer for approx. 10 mins.
Chanterelles
Heat the oil in a non-stick frying pan. Add the mushrooms, fry for approx. 4 mins.
Pasta
Cook the pasta in boiling salted water until al dente. Drain the pasta, reserving approx 1 dl of cooking water, add both to the sauce and mix. Plate up the pasta. Arrange the chanterelles on top, sprinkle with cheese.
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