Main Dishes (& B'fasts)
12 ea Cooked warm meatballs
1/2 lb Fettuccine or other pasta
4 Tbs Butter
1 tsp Garlic, minced
3 ea Shallots, minced
10 oz Mushrooms, sliced
2 tsp Thyme, fresh, chopped
1/2 cup White wine
2 cups Beef broth
1/2 cup Sour cream
4 Tbs White flour
Salt & pepper to taste
Adapted from allourway.com by BBF, Feb, 2026.
Melt the butter over medium heat in a pan. When the color of the butter turns from lemon yellow to a golden tan add the garlic and shallots. Saute for about a minute.
Add the mushrooms and continue to saute until the mushrooms release their liquid and you can see them taking on a golden color, about 10 minutes.
Sprinkle the flour over the mushrooms and mix well. Sprinkle in the thyme and continue to saute for another few minutes, cooking the flour with the butter and mushrooms.
Stir in the beef broth and wine. Season with salt and pepper. Cook for another 10 minutes. The sauce should be thickening.
Stir in the sour cream, mixing well.
Add the meatballs to the creamy mushroom sauce and cook for another 2 to 3 minutes bathing the meatballs with the rich sauce.
Serve the meatballs and creamy mushroom sauce over the prepared fettuccine or other pasta.