Mushroom gratin

Ingredients for 4 servings:

• 40 g bacon, streaky, smoked
• 1 small onion(s)
• 500 g mushrooms, small heads
• 1 tbsp oil
• ½ tsp rosemary, chopped
• 1 tsp lemon juice
• salt and pepper
• 1 cup crème fraîche
• 1 egg yolk
• 1 tbsp chives, cut into rolls
• 1 tbsp butter
• Fat for the mold

Instructions

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

Cut the bacon into small cubes. Peel and chop the onion. Clean the mushrooms and halve any larger ones if necessary. Preheat the oven to 200°C fan/convection oven (220°C top/bottom heat). Heat the oil in a saucepan. Fry the bacon cubes. Add the onion and sweat for 2 minutes until translucent. Add the mushrooms, rosemary and lemon juice and cook everything for about 5 minutes. Season well with salt and pepper. Now transfer the mushrooms to a greased gratin dish. Mix the crème fraîche, egg yolk and chives until creamy and spread over the mushrooms. Sprinkle small flakes of butter on top. Place the gratin in the oven and bake for about 20 minutes. Serve hot. Pan-fried dishes such as pork medallions go very well with this.