Mushroom vegetables with peppers and bacon

Ingredients for 2 servings:

• 100 g mushrooms, brown
• 100 g chanterelles
• 15 g porcini mushrooms, dried
• n. B. Water for soaking
• 1 red bell pepper(s)
• 1 onion(s), diced
• 75 g ham, diced
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tbsp oregano
• salt and pepper
• e.g. olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Wash the dried porcini mushrooms and soak them for a few hours. Clean the mushrooms and quarter them if necessary (depending on their size). Wash the bell peppers and cut them into small cubes. Brown the diced ham in a little olive oil, add the diced onion and sauté until translucent. Add the chopped rosemary needles. Once everything is nicely sautéed, add the drained porcini mushrooms. After two to three minutes, add the mushrooms and bell peppers to the pan. When the vegetables and mushrooms are cooked, season with salt and pepper and add the herbs. Tastes great with briefly pan-fried meat.