Fried Mushrooms Vampire Scare

Ingredients for 2 servings:

• 500 g mushrooms
• 1 onion(s), cut into strips
• 1 handful of bacon cubes or strips, not too fine
• 1 tbsp oil, neutral or clarified butter
• ½ tbsp butter
• n. B. Salt
• e.g. Paprika powder, hot or mild as desired
• n. B. Pepper, from the mill
• 2 tbsp sour cream or cream cheese
• 1 tbsp mayonnaise
• 1 tbsp cream or cremefine
• 1 tbsp garlic, chopped, the fresh green or 2 cloves from the stored
• 1 tsp dried herbs of Provence
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with bacon, onions and a garlic dip

Peel the tougher skin off the whole bulb of fresh green garlic and cut about half into wafer-thin slices, then chop. Finely chop two or three cloves of regular garlic. Make the dip, which you then simply drizzle over the mushrooms. To do this, mix all the ingredients with a fork in a small bowl. Wipe the mushrooms dry with a kitchen towel and trim off any dry ends. Twist out the stems. Leave the small heads, and halve or quarter the larger ones. Set up a pan that’s large enough for the quantity (I use a 28 cm pan with high sides). Add the bacon, heat it, and fry a little. Add the oil and the mushrooms, including the stems, and two minutes later, add the onions. Don’t stir too vigorously, but add occasionally. Add salt; the mushrooms will release water, which most of it should boil off. Don’t use too high a heat so it doesn’t stick. When the mushrooms are nicely browned, add the butter to the pan and toss to coat. Season with salt and pepper, then sprinkle with paprika (about 1/4 teaspoon, but this is a matter of taste). Stir through. Let it simmer on low heat. I serve it in a pan, and everyone can drizzle on as much garlic sauce as they like. This portion is enough for two and tastes great with fresh bread, potato wedges, or even boiled potatoes, which are perfect for dipping into the sauce.