Minced meat nests wrapped in bacon and filled with a mushroom cheese sauce

Ingredients for 6 servings:

• 200 g bacon, sliced
• 400 g onion(s)
• 3 cloves garlic
• 100 g butter, mildly acidified, for sautéing the onion
• 800 g minced meat, mixed
• 2 m.-sized eggs
• 50 g breadcrumbs
• 70 g Parmesan, freshly grated
• 2 tbsp, heaped Dijon mustard
• 3 tbsp soy sauce, dark, naturally brewed
• 1 bunch parsley or flat-leaf parsley
• 1 handful of celery leaves
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, finely ground white pepper, to taste
• n. B. Salt
• 500 g mushrooms, white, small
• 250 g shallot(s)
• 150 ml whipped cream
• 30 g Parmesan, freshly grated
• 150 g Cheddar cheese, grated
• 150 g blue cheese
• 1 tsp white pepper, finely ground, to taste
• n. B. Salt
• 150 g mountain cheese, grated for sprinkling
• possibly cornstarch to thicken

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

for 6 small round casserole dishes

Peel the onions and garlic cloves and cut them into small cubes. Sauté them in a pan with 50g butter until translucent. Then divide the onion and garlic mixture and set half aside, covered, for the sauce. Wash the leaves, shake dry, remove the coarse stems, and chop. Mix half of the prepared onions with the ingredients for the mince and knead everything into a dough. Season with salt. Butter six round baking dishes and line them with the bacon slices. Form six balls from the mince mixture and place them in the dishes to form a nest, creating a deep hollow in the middle for the sauce. Bake the nests in a preheated oven at 180°C (top/bottom heat) for about 35 minutes on the middle rack. Meanwhile, prepare the sauce. Sauté the mushrooms in the pan with the remaining butter. Then add the reserved onions and deglaze everything with the cream. Melt the three cheeses in the simmering sauce, stirring occasionally. Stir in the pepper, season with salt, and thicken with a little cornstarch dissolved in cold water, if desired. Remove the baked meat nests from the oven and then from the casserole dishes. Pour the mushroom cheese sauce into the hollows and sprinkle each nest with the grated mountain cheese. Bake the filled nests in the oven with the grill on for another 5 minutes until golden brown. After a short rest, serve the meat nests with fresh, warm baguette.