Kasseler mushroom ragout

Ingredients for 4 servings:

• 500 g smoked pork, boned
• 500 g mushrooms
• 100 g mushrooms (oyster mushrooms)
• 2 onions
• 2 tomatoes
• 1 tbsp oil
• 1 tbsp butter
• 2 sprigs rosemary, fresh
• 2 tbsp crème fraîche with herbs
• 2 spring onions
• salt and pepper
• 375 ml water
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the smoked pork into cubes. Clean and slice the mushrooms. Halve the oyster mushrooms. Slice the spring onions into rings. Wash, quarter, and deseed the tomatoes, and cut the flesh into small cubes. Heat the oil. Fry the smoked pork in it for about 5 minutes, turning occasionally, and then remove. Fry the oyster mushrooms in the oil for 2 minutes, then remove. Add the butter and heat. Fry the mushrooms over high heat for about 7 minutes. Season with salt and pepper. Pick and chop the rosemary needles and add to the mushrooms along with the smoked pork. Pour in 375 ml of water, simmer for about 8 minutes. Sprinkle in the sauce thickener. Add the oyster mushrooms, tomatoes, and spring onions, and bring back to a boil. Season the ragout with salt and pepper. Refine with crème fraîche and garnish with rosemary, if desired.