Wide Noodles with Chanterelles and Wild Boar Ground Meat

Ingredients

• 400 g wide noodles
• Salz
• 350 g chanterelles
• 3 shallots
• 2 Garlic cloves
• a handful of flat‑leaf parsley
• 4 tbsp rapeseed oil
• 400 g wild boar ground meat
• pepper from grinder
• 2 Bay leaves
• 200 ml meat broth
• fresh oregano for garnish

Instructions

1. 1.

   Cook the wide noodles in plenty of boiling salted water until al dente.

2. 2.

   Meanwhile, clean and slice the chanterelles. Peel and finely dice the garlic; slice the shallots into strips. Wash, dry, and chop the parsley. Drain the noodles and set aside.

3. 3.

   Heat 2 tbsp rapeseed oil in a pot and brown the ground meat until crumbly. Season with salt, pepper, add bay leaves, and deglaze with meat broth. Simmer for about 20 minutes, stirring occasionally, until most liquid has evaporated.

4. 4.

   In a large pan heat the remaining rapeseed oil and lightly brown the mushrooms. Add shallots, garlic, and parsley; cook until the shallots are translucent. Season with salt and pepper. Stir in the browned meat, remove bay leaves, add noodles, and toss to combine. Serve in deep bowls and garnish with fresh oregano.