John Myers
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Crispy Alpine Bacon with Mushroom Sauce on Mashed Potatoes
The perfect crispy alpine bacon with mushroom sauce on mashed potatoes recipe with a picture and simple step-by-step instructions.
Crispy Alpine Bacon:
- 6 Thin slices of alpine bacon approx. 50 g (alternative: Tyrolean bacon)
- 1 arc Parchment paper
- 1 arc Paper towels
Mushroom sauce:
- 250 g Brown mushrooms
- 1 Onion about 100 g
- 1 Clove of garlic
- 2 tbsp Sunflower oil
- 1 tbsp Butter
- 1 tbsp Tomato paste
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 100 ml Chardonnay Blanc (French white wine)
- 200 ml Vegetable broth (½ teaspoon instant)
- 1 tbsp Sweet soy sauce
- 1 pinch Sugar
- 1 tsp Tapioca starch
Mashed potatoes.
- 500 g Mashed potatoes.
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Serve:
- Parsley stalks for garnish
- Coarse sea salt from the mill
- Colorful pepper from the mill
Crispy Alpine Bacon:
- 6 Place slices of alpine bacon on a baking sheet lined with baking paper, fry in a preheated oven at 225 ° C for approx. 8-10 minutes and degrease on kitchen paper.
Mushroom sauce:
- Clean / brush and quarter the mushrooms or the larger sixths. Peel onion and chop finely. Peel the garlic clove and dice very finely. Heat sunflower oil (2 tbsp) and butter (1 tbsp) in a pan, fry the onion and garlic clove cubes in it until translucent, add the mushrooms and fry / stir-fry. Add tomato paste (1 tbsp), fry briefly, deglaze with the white wine (100 ml) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Bring everything to the boil almost completely, pour in the vegetable stock (200 ml), season with sweet soy sauce (1 tbsp) and sugar (1 pinch) and let everything boil down for 5–6 minutes. Finally, dissolve tapioca starch (1 teaspoon) in a little cold water and thicken the mushroom sauce with it.
Mashed potatoes:
- Peel, wash and dice the potatoes, cook in salted water for about 20 minutes, drain and with added butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 big pinches) colored pepper from the mill (2nd big pinches) and nutmeg (1 big pinch) work through / pound through well with the potato masher.
Serve:
- Distribute the mashed potatoes on 2 plates, add the mushroom sauce, break through the crispy piece of the Alpine, decorate the plates with it and garnish with parsley, serve. If necessary, season the plates with coarse sea salt from the mill and colored pepper from the mill.
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