Mushroom and bacon sauce

Ingredients for 4 servings:

• 250 g mushrooms
• 100 g bacon
• 100 g tomatoes, dried
• 2 onions
• 200 g crème fraîche
• 1 shot of white wine
• 15 g butter
• 2 tbsp olive oil
• salt and pepper
• nutmeg
• 2 egg yolks

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

quickly prepared

Cut the bacon into strips about 1 cm wide, wash the mushrooms and quarter them. Finely chop the onions and the sun-dried tomatoes. Heat 1 tablespoon of oil in a frying pan and fry the bacon. Remove from the pan and set aside. Discard any remaining fat in the pan. Heat another tablespoon of oil and the butter. Add the onions to the pan and sauté for about 4 minutes. Then add the mushrooms and sauté for about 4 minutes over medium heat. Add the white wine and simmer for about 2 minutes. Remove the pan from the heat and add the crème fraîche, bacon, and sun-dried tomatoes, and mix everything together. Season to taste with nutmeg, salt, and pepper. Return the pan to the heat, add the egg yolk, and let the sauce thicken slightly over low heat. If you like the sauce even thicker, you can add a little more Parmesan cheese; it tastes good too. Serve with freshly cooked pasta.