Quick mushroom pan

Name: Quick mushroom pan
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200 g mainly waxy potatoes; 400 g small firm white mushrooms; 1 collar Spring onions; 150 g cherry tomatoes; 50 g streaky smoked bacon; 10 g clarified butter; 1 cube "Basil" herb; 7-10 Tbsp ground caraway; 7-10 Tbsp coarsely ground coloured pepper; 7-10 Tbsp n

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

200 g mainly waxy potatoes
400 g small firm white mushrooms
1 collar Spring onions
150 g cherry tomatoes
50 g streaky smoked bacon
10 g clarified butter
1 cube "Basil" herb
7-10 Tbsp ground caraway
7-10 Tbsp coarsely ground coloured pepper
7-10 Tbsp n

Directions

1
Peel, wash and dice the potatoes. Clean the mushrooms, wash if necessary, drain well and cut in half. Clean and wash spring onions and cherry tomatoes. Chop the onions, except for two. Cut the tomatoes in half. Cut the bacon into strips and leave them crispy in hot clarified butter. Remove from the pan.
2
Fry potato pieces and whole spring onions in hot frying fat for 5 minutes, turning. Remove the spring onions. Add the mushrooms and chopped spring onions and braise for another 8-10 minutes, turning. Shortly before the end of the cooking time, push the vegetables slightly to the edge of the pan. Mash the basil herb in the pan with a spatula and let it melt. Fold in the cherry tomatoes and bacon and mix everything well. Season to taste with caraway seeds and a little pepper