Stuffed mushrooms

Ingredients for 2 servings:

• 2 tbsp olive oil
• 500 g mushrooms, large, white (e.g. 6 pieces)
• 100 g bacon, streaky belly bacon cut into strips
• 40 g shallot(s) or onion
• 50 g carrot(s)
• 1 tsp honey
• 1 clove(s) garlic, finely chopped (4-5 g)
• 50 g peas, frozen
• 1 tsp balsamic vinegar
• 1 cup sour cream, or creme fraiche (200 g)
• some pepper, green from the mill
• some sea salt, fleur de sel
• ½ bunch basil, finely picked
• 1 tbsp butter, for the casserole dish
• 15 g cheese (e.g. Parmesan, spicy mountain cheese), grated

Instructions

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

There is nothing better than something really good

Carefully break off the stems from the mushrooms and remove any dirt, etc. if necessary. Then finely chop the stems. Cut the bacon into fine strips (across the grain). Finely dice the shallots and carrots. Finely chop the garlic. Heat the olive oil and fry the bacon, fry the finely diced carrots and shallots, and deglaze with honey and balsamic vinegar. Now mix in the frozen peas and finely chopped garlic. Add the sour cream and season with sea salt and green pepper. Stir the torn basil into the mixture and let it cool. Using a sharp spoon or similar tool, remove the brown spores from the mushrooms and peel off the thin outer skin. After seasoning the mixture again, stuff the mushrooms and place them in a buttered casserole dish. Bake at approximately 170°C for about 30 minutes in a convection oven (the filling should have taken on some color). Cover with grated cheese and bake for another 10 minutes at 200°C with top heat. This goes particularly well with: Baguette bread. Cut a baguette in half lengthwise, sideways, and in the middle. Toast both halves over top heat until golden brown. Rub the surface of the baguettes with a halved garlic clove. Finish toasting and serve with the mushrooms, drizzled with olive oil.