Onion and mushroom pan

Ingredients for 4 servings:

• 1 kg vegetable onion(s)
• 125 g lean bacon, diced
• 400 g mushrooms
• 1 clove(s) garlic
• 1 tbsp rapeseed oil
• 1 tbsp, sautéed marjoram, dried, or 2 tbsp fresh, chopped
• 3 tbsp flat-leaf parsley, chopped
• Salt
• black pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

multifunctional

Peel the onions, halve them, and cut them into strips about 0.5 cm wide. Cut the cleaned mushrooms into thick slices and the garlic into fine dice. Heat the oil in a non-stick pan, fry the bacon cubes until crispy, and then remove them. Fry the mushrooms in the remaining fat and set them aside. Add a little more oil to the pan if necessary. Reduce the heat to medium and sauté the onion strips for about 15 minutes, stirring occasionally. Then increase the heat again, stir in the garlic, and fry for another 10 minutes, stirring regularly, until the vegetables are cooked but still have a bit of bite and are lightly browned. Rub the marjoram between your hands and sprinkle over the vegetables. Add the bacon and mushrooms, and season generously with salt and pepper. Sprinkle with parsley to serve. Serve as a main course with a baguette or boiled potatoes. It also works well as a side dish piled high on top of a beef steak or roast liver. Leftovers can also be used in a gravy, e.g. as roast pork and onion sauce.