Potato-mushroom stew with bacon

Name: Potato-mushroom stew with bacon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 2 Onions; 500 g Mushrooms; 150 g Porcini mushrooms; 4 discs Bacon (à approx. 10 g); 1-2 TABLESPOONS Oil; 20 g Butter; 40 g Flour; 1 l Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3-4 Tbsp dry white wine; 1/2 bunch Chives; 7-10 Tbsp pink berries

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
2 Onions
500 g Mushrooms
150 g Porcini mushrooms
4 discs Bacon (à approx. 10 g)
1-2 TABLESPOONS Oil
20 g Butter
40 g Flour
1 l Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
3-4 Tbsp dry white wine
1/2 bunch Chives
7-10 Tbsp pink berries

Directions

1
Wash the potatoes thoroughly, bring them to the boil in a saucepan with water and cook for about 20 minutes. Then drain, rinse and peel. Dice potatoes roughly. Peel onions and chop finely.
2
Clean the mushrooms, possibly wash and slice them. Clean porcini mushrooms and also cut them into slices. Leave out bacon in a pot without fat. Remove from the pot and put aside.
3
Add oil to the frying fat, add potatoes and fry while turning. Remove from the pot and put aside. Add the mushrooms and porcini to the cooking oil and fry vigorously all around. Add onions and fry briefly.
4
Add butter, melt, dust with flour and sauté. Gradually deglaze with broth and cream while stirring. Bring to the boil, season with salt, pepper and wine and simmer for about 1 minute.
5
Add potatoes, heat up again briefly. Wash the chives, dab dry and cut into small rolls, except for a little garnish. Sprinkle stew with chives and pink berries and serve with slices of bacon.
6
Garnish with remaining chives.