Honey mushroom ragout with bacon

Ingredients for 2 servings:

• 400 g mushrooms (almond mushrooms), use only the heads
• 50 g bacon
• 100 g crème fraîche
• 200 ml beef broth
• 1 onion(s)
• some butter
• pepper
• Paprika powder, sweet
• Parsley, flat-leaf, or rosemary

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean the mushrooms and remove the stems. Then boil them in salted water for about 8 minutes. Drain the water and rinse the mushrooms again. Uncooked, honey mushrooms are slightly poisonous and can have a mild laxative effect. After boiling, however, they are edible. Heat a little butter in a pan and sauté the diced onion. Dice the bacon and add it too. Then add the mushrooms and pour in the beef stock. Cover and simmer for about 15 minutes. Add more stock if necessary. Stir in the crème fraîche, season with pepper and paprika, and serve with chopped parsley or a little rosemary. Tagliatelle or spaetzle go well as a side dish. Mix the tagliatelle into the ragout, toss once, and then serve.