Melted Mushroom Pasta

A delicious mushroom dish for any occasion!

Make a firm pasta dough with flour, the eggs, water, oil, salt and nutmeg. Knead the dough well, wrap it in plastic wrap and let it rest for 1 hour.

In the meantime, chop mushrooms and onions and sauté in clarified butter. Season lightly with parsley, salt and pepper and cool the lot. For the sauce, clean the carrots, leek, celery and cut them into fine cubes.

Roll out the pasta dough thinly, cut out discs and brush with egg white. Spread the mushroom filling evenly on it, wrap it up and press the ends firmly with a fork. Cook in boiling salted water for about 12 minutes.

For the sauce, heat the clarified butter and lightly brown the onion cubes in it. Add ground beef and brown well. Season with crushed thyme, garlic, marjoram, pepper, paprika powder and salt.

Pour in clear soup and tomato juice, fold in paradeis pulp, add finely chopped vegetables. Boil the sauce well and season to taste with salt and freshly ground pepper. In the meantime, heat the butter and brown the Maultaschen on both sides. Arrange and bring to the table with chive rolls.

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