Pappardelle with Meatballs and Mushrooms

Ingredients

• Boulettes

  • 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

• Sauce

  • 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