Mushroom and Potato Pan

Name: Mushroom and Potato Pan
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 100 g lean bacon cubes (package); 400 g medium-sized potatoes; 250 g Carrots; 500 g small mushrooms; 1 medium onion; 1 TEASPOON Thyme; 7-10 Tbsp salt, white pepper; 2 discs Hard cheese (e.g. Comté); 7-10 Tbsp Herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

100 g lean bacon cubes (package)
400 g medium-sized potatoes
250 g Carrots
500 g small mushrooms
1 medium onion
1 TEASPOON Thyme
7-10 Tbsp salt, white pepper
2 discs Hard cheese (e.g. Comté)
7-10 Tbsp Herbs

Directions

1
Leave bacon cubes in a large pan without fat and turn until crispy. Meanwhile peel, wash and slice the potatoes and carrots
2
Add the potatoes to the bacon and fry covered for about 5 minutes. Shake the pan vigorously more often. Add the carrots, cover and fry for another 5 minutes.
3
In the meantime, clean the mushrooms, possibly halve them. Peel and chop the onion. Add both with the thyme to the pan and fry open for about 5 minutes. Season with salt and pepper
4
Remove the rind from the cheese slices, cut in half and place on the vegetables. Cover and let it melt for about 2 minutes. Garnish with herbs if necessary