Leek vegetables with mushrooms and bacon

Ingredients for 4 servings:

• 100 g bacon, chopped
• 2 leeks, cleaned, washed, drained well, patted dry and thinly sliced
• 500 g mushrooms, mixed, cleaned, brushed
• 1 pinch of salt
• 2 tsp lemon(s), zest
• 1 tbsp thyme
• Pepper, freshly ground
• 180 ml chicken broth or vegetable stock

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fry the bacon in a large frying pan over medium heat until it is just beginning to crisp. Add the leek and increase the heat to medium-high. Cook, stirring frequently, until the leek is soft and the bacon is nice and crispy, about 6 minutes. Using a slotted spoon, lift the bacon and leek mixture from the pan and set aside, leaving the fat in the pan. Add the mushrooms to the hot pan and brown quickly, turning occasionally, for about 6 minutes. Add the salt, lemon zest, thyme, the bacon and leek mixture and generously season with pepper and mix well. Pour in the stock and bring to a boil, scraping up the sediment with a wooden spoon and stirring in. Close the lid and reduce the heat to low medium heat. Braise for about 20 minutes, until the mushrooms are very tender and most of the liquid has evaporated. If the mushrooms are already cooked and still too soupy, increase the heat and let the liquid reduce quickly. Season again to taste. We like to eat this vegetable with mashed potatoes or dumplings and a mixed salad. It’s also delicious as a side dish with beef, chicken, or even a hearty fish like monkfish.