Forest meatballs with chanterelle mushrooms

• In a frying pan, sauté the onion and garlic in olive oil. Rinse and drain the mushrooms, then add them.
• Cook for around ten minutes, stirring from time to time, until the water has evaporated, but they shouldn’t overcook. Season with salt and pepper, stir and place in a large salad bowl, keeping the pan you used.
• Heat your oven to 180°C.
• Chop the parsley and mix with the mushrooms. The mushrooms should be in small pieces.
• Once blended, return the mixture to the bowl, adding salt, pepper, Parmesan, breadcrumbs, tamari sauce, paprika and chilli. Adjust the seasoning if necessary, then add the eggs once it’s to your liking.
• Form 12 dumplings (by hand or with a spoon). Place on a baking tray covered with baking paper (or in an oiled ovenproof dish), add a little olive oil and bake for 25 min. at 180°C.
• While the meatballs are cooking, prepare the tomato sauce in the same pan. Sauté the onion, then add the tomato purée, salt, pepper and herbs, and reduce over low heat for 15-20 minutes. You can also add sprigs of thyme or bay leaf. At the end, add a little water to thin out the sauce.
• To serve, place the hot tomato sauce at the bottom of a dish and arrange the meatballs on top.
• Serve hot with pasta, rice, bulgur or quinoa, as you like!

Sabarot girolles, like other mushrooms, are selected with the greatest care. Highly appreciated by gourmets for their unique appearance and taste, girolles are most often served with poultry, but can also be eaten as a simple omelette.

Dor more than 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region.

Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.