Pappardelle with Meatballs and Mushrooms | RICARDO

Ingredients

• 10 soda crackers, crumbled
• 1 egg
• 1/4 cup (60 ml) milk
• 1 tbsp (15 ml) Dijon mustard
• 1/2 tsp ground fennel seeds
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 garlic clove, chopped
• 1 lb (450 g) lean ground pork
• 1 package (14 g) dried porcini or bolete mushrooms (optional) (see note)
• 1/4 cup (55 g) butter
• 1 lb (450 g) white mushrooms, sliced into thin wedges
• 6 oz (170 g) baby king oyster mushrooms, sliced
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 2 tbsp (30 ml) tomato paste
• 1/2 cup (125 ml) red wine
• 2 cups (500 ml) beef broth
• 3/4 lb (340 g) pappardelle
• Blue cheese, crumbled or sharp cheddar cheese shavings, to taste
• 2 tbsp chives, finely chopped