Mushroom cream pan with mozzarella and peppers

Ingredients for 4 servings:

• 250 ml whipped cream
• 1 pack of Cremefine, mushroom flavor
• 1 pack of Cremefine, flavor 3 pepper
• 50 ml white wine
• 250g mozzarella
• 50 g hard cheese, various varieties
• 2 tbsp mustard
• 1 kg mushrooms, brown
• 1 shot of Vino Cotto (Vino Cotto Fig)
• 2 glasses of vegetable stock or beef stock
• 1 large onion(s)
• 2 large pointed peppers
• some paprika powder
• some curry powder
• some thyme
• some garlic powder
• some rosemary
• e.g. oregano
• n. B. herbs
• e.g. sea salt
• e.g. salt and pepper
• 1 dash of sunflower oil

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the bell peppers and onion. Cut the mozzarella into approximately 1 cm cubes. Quarter the mushrooms and grate the hard cheese. Heat the oil in a pan. Add the onion and fry until translucent. Add the mushrooms and sauté for 5 minutes. Deglaze with white wine, season with the spices mentioned above, and bring to a boil. Add the paprika and 1/3 of each stock, along with 2 tablespoons of mustard. Stir, continue to cook and simmer. Add a dash of Vino Cotto Fig and then the Cremefine. Add the whipped cream and continue to cook and simmer. Finally, top with the mozzarella and hard cheese. Season again and continue to simmer on the lowest heat.