Mushroom pan with onions and bacon

Ingredients for 3 servings:

• 600 g mushrooms, cleaned and quartered
• 3 medium-sized onions, cut into strips
• 3 cloves garlic
• 300 g bacon (Gelderland twin bacon)
• 1 tbsp broth, granulated
• ½ tsp Pul Biber
• 1 tsp sugar
• n. B. Salt and pepper, black, from the mill
• 1 tbsp clarified butter or oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

ready in 10 minutes

Heat the fat and bacon in a large pan, then add the onions and then the mushrooms. Cook over high heat, stirring constantly; the onions and mushrooms will lose their moisture. Meanwhile, dice the garlic. After about 5 minutes, when it starts to stick, reduce the heat, add the garlic and all the spices, being careful with the salt, as bacon is often very salty. Cook for about another 5 minutes, until everything is nicely browned and smells spicy. Season with salt and pepper. We like to eat this with mashed potatoes and mustard pickles. But it’s also delicious as a dip for boiled potatoes or pasta.