Mushroom pan with vegetables

Ingredients for 4 servings:

• 1 kg wild mushrooms or mushrooms of your choice
• 150 g bacon, streaky, diced
• 3 tbsp oil
• 1 medium-sized onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 2 eggs
• 200 g vegetables, e.g. carrots, peppers, zucchini, kohlrabi, swede etc.
• 1 bunch parsley or chives, finely chopped
• some salt and pepper
• some nutmeg, freshly grated
• some curry powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

simply

Heat the mushrooms in the oil in an uncovered pan over medium heat until they are semi-dry. Add the bacon, onion, and garlic and continue to braise until the mushrooms are lightly toasted. Blanch the cleaned and finely chopped vegetables separately in a saucepan for about 3 minutes. Then add them to the pan with the mushrooms. Crack the eggs over them and fold in. Season with salt, pepper, nutmeg, and curry powder, and let stand for 5 minutes with the pan uncovered. Sprinkle with parsley or chives. Serve with pasta, boiled potatoes, rice, or bulgur.