A delicious mushroom dish for any occasion!
Make the pappardelle according to package instructions. Clean the mushrooms and cut them in half lengthwise. Heat olive oil in a frying pan and fry the mushrooms at high temperature. Remove the mushrooms.
Mix the pork fat in a baking bowl with salt, garlic, pepper, oregano, crumbled chili and fennel seeds. Cut the onion into thin strips. Add a little oil to the frying pan and stir-fry the onion strips. Add the mince and fry for 1 minute. Do not stir too often or the sausage will become too crumbly. Drain and steam out the pasta.
Add the clear soup to the skillet, bring to a boil, and stir in the parsley. Add cold butter to thicken and mix in the mushrooms. Season to taste with salt and freshly ground pepper. Bring everything to the table drizzled with the truffle oil.
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