Mushroom pan
easy
50 mins
50 mins
Ingredients
- 1 collar Spring onions
- 2 big tomatoes
- 500 g Mushrooms
- 375 g Oyster mushrooms
- 1-2 Garlic cloves
- 75 g streaky smoked bacon
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 untreated lemon
- 4 TABLESPOONS Brandy
- 6 TABLESPOONS Lemon juice
- 150 g Fresh cream
- 7-10 Tbsp Parsley leaves and red pepper
Directions
- 1
Clean and wash spring onions and cut them into bite-sized pieces. Leave to stand in boiling water for two minutes. Clean, wash and cut the tomatoes into eighths, remove the seeds. Clean, wash and drain the mushrooms well and cut in half.
- 2
Clean the oyster mushrooms, rub them with kitchen paper and, depending on size, halve or quarter them. Peel garlic, press it through a garlic press or chop it finely. Finely dice the bacon and leave it crispy in a pan.
- 3
Sauté the garlic. Put on a small plate. Heat the oil in the bacon fat and fry the mushrooms in portions for eight minutes, turning them over constantly. Add bacon cubes and season with salt and pepper.
- 4
Wash the lemon, cut into small slices and fold in. Season to taste with brandy and lemon juice. Carefully fold in spring onions and tomatoes. Serve everything sprinkled with crème fraîche, parsley leaves and red pepper.
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