Spotted pan with bacon mushrooms

Name: Spotted pan with bacon mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g + some flour; 7-10 Tbsp salt and pepper; 2 Eggs (Gr. M); 3 TABLESPOONS Oil; 125 g streaky smoked bacon; 1 collar Spring onions; 250 g Chanterelles; 500 g small mushrooms; 100 g Mountain cheese (piece)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g + some flour
7-10 Tbsp salt and pepper
2 Eggs (Gr. M)
3 TABLESPOONS Oil
125 g streaky smoked bacon
1 collar Spring onions
250 g Chanterelles
500 g small mushrooms
100 g Mountain cheese (piece)

Directions

1
250 g flour, 1⁄2 tsp salt, eggs, 1 tbsp oil and 3-4 tbsp water first with a hand mixer, then knead vigorously with your hands until the dough is smooth. Wrap the dough in a damp tea towel and let it rest for about 30 minutes.
2
Finely dice the bacon. Clean and wash spring onions and cut into fine rings. Clean the chanterelles, wash briefly and pat dry. Clean mushrooms, wash and halve if necessary. Grate cheese finely.
3
Cut the pasta dough in half. Roll out very thinly one after the other on some flour and cut into rhombs (approx. 5 x 6 cm). Cook the pasta in portions in plenty of boiling salted water for 3-4 minutes. Lift out, drain well.
4
Fry the bacon in a large pan without fat until crispy. Remove. Heat 2 tablespoons of oil in the bacon fat. Sauté the mushrooms in it. Fry chanterelles and spring onions briefly. Season with salt and pepper.
5
Add the stains and bacon to the pan. Fry everything briefly while turning. Season to taste with salt and pepper. Serve and sprinkle with cheese. Drink tip: dry red wine, e.g. Zweigelt.