Stuffed mushrooms in white wine sauce

Ingredients for 4 servings:

• 500 g mushrooms (large heads)
• 50 g bacon, streaky
• 50 g onion(s)
• 40 g butter
• 1 tbsp tomato paste
• 2 eggs
• 2 tbsp breadcrumbs
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 bunch of chives
• 50 g carrot(s)
• 50 g leek
• 125 ml dry white wine
• 1 tbsp crème fraîche
• 3 tbsp cream
• 1 pinch(s) cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the mushrooms under running water, remove the stems, and chop them very finely. Melt 20g of butter in a pan, sauté the diced bacon, diced onion, and chopped mushroom stems, then add tomato paste, salt, and pepper. Remove from the heat and mix in the eggs, then the breadcrumbs and chives. Mix everything well. Fill the mixture into a piping bag and fill the mushroom caps with them. If desired, add knobs of butter or cheese. Bake in a preheated oven at 200°C for about ten minutes. For the sauce, melt the remaining butter in a pan and briefly brown the vegetable strips. Deglaze with the white wine and reduce by half. The vegetable strips will cook during this time. Add the crème fraîche and cream and bring to a boil briefly. Thicken with the cornstarch. Serve the mushrooms hot with the sauce. Serve with buttered baguette.