Colourful apple-mushroom pan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cut the bacon into strips about 2 cm wide. Peel onions and garlic. Onions in columns cut, garlic and chop finely. Wash apples, quarter them, remove seeds, cut into thin slices and sprinkle with lemon juice. Clean the mushrooms, if necessary wash them briefly. Cut white mushrooms into slices.

2. 2

   Quarter rosé mushrooms. Clean oyster mushrooms. Drain chanterelles on a sieve. Leave the bacon in a large pan until crisp. Drain apple slices. Put apple, onion and garlic slices in the pan and fry until golden brown. Remove the ingredients from the frying fat and set aside. Add oil to the bacon fat and heat. Put the mushrooms into the pan and fry them on all sides until golden brown, turning several times. Put the ingredients aside back into the pan and season with salt and pepper. Wash the thyme and pluck the leaves from the stems, except for a few stems for garnishing. Add the thyme leaves to the mushroom pan and mix in.

3. 3

   Add oil to the bacon fat and heat. Put the mushrooms into the pan and fry them on all sides until golden brown, turning several times. Put the ingredients aside back into the pan and season with salt and pepper. Wash the thyme and pluck the leaves from the stems, except for a few stems for garnishing. Add the thyme leaves to the mushroom pan and mix in. Season the crème fraîche with a little salt and pepper and put it on the mushroom and apple pan. Serve the pan garnished with the remaining thyme and sprinkled with coarse pepper. Delicious with baguette bread

4. 4

   Glass and carafe: Mique

Nutrition Facts

KCAL
460 kcal

CARBS
17 g

FATS
38 g

PROTEINS
11 g