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2. In the meantime, peel and finely dice the remaining onion and garlic. Clean and trim the mushrooms. Heat 1 tablespoon of clarified butter in a large frying pan, sauté the mushrooms vigorously for about 2 minutes, add the onion and garlic and sauté for about 2 minutes. Dissolve the soup powder in 300 ml of water. Season the mushrooms with salt and pepper. Pour in the wine, bring to the boil and simmer for about 1 minute. Pour in the mixed soup powder and simmer over low heat for 2-3 minutes. Pour in the cream, stir in and season with salt, pepper, paprika and 1-2 teaspoons of Worcestershire sauce.
3. Add meatballs to sauce and heat again. Drain pasta. Sprinkle balls with remaining parsley, serve with noodles.
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