Colorful apple and mushroom pan

For 4 people
  • 150 g smoked streaky bacon (sliced)
  • 15 0 g Onions
  • 1 Garlic clove
  • 500 g red-cheeked apples
  • 2 EL Lemon juice
  • 250 g white and rosé
  • mushrooms
  • 250 g Oyster mushrooms
  • 1 can (s) ( 425 ml; weight 230 g) Chanterelles
  • 2 EL Oil
  • Salt
  • pepper
  • 1 Bund Thyme
  • 100 g Crème fraîche
  • coarse, colorful pepper
40 minutes
Cut the bacon into strips approx. 2 cm wide. Peel the onions and garlic. Cut the onions into wedges, garlic and finely chop. Wash, quarter and core apples, cut into thin wedges and drizzle with lemon juice. Clean the mushrooms, wash them briefly if necessary. Cut the white mushrooms into slices. Quarter the rosé mushrooms. Clean the oyster mushrooms. Drain the chanterelles on a colander. Leave the bacon crispy in a large pan. Drain the apple wedges. Put apple and onion wedges and garlic in the pan and fry until golden brown. Remove the ingredients from the frying fat and set aside. Add the oil to the bacon and heat. Put the mushrooms in the pan and fry until golden brown on all sides, turning several times. Put the set aside ingredients back into the pan and season with salt and pepper. Wash the thyme and pluck the leaves from the stems, except for a few stems for garnish. Add the thyme leaves to the mushroom pan and mix in. Season the crème fraîche with a little salt and pepper and place on the mushroom and apple pan. Garnish the pan with the remaining thyme and sprinkle with coarse pepper. Baguette bread tastes good with it
Glass and carafe: Mique
1 Person approx.:
  • 460 kcal
  • 1930 kJ
  • 11 g protein
  • 38 g fat
  • 17 g carbohydrates


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