Summary

Ingredients

• 500 ml beer, light (Pils tastes best)
• 250 g mushrooms your choice, fresh
• 120 g bacon
• 2 onions)
• 4 slices puff pastry approx. 50 g each
• 200 g crème fraîche
• 1 egg yolk
• 1 bunch parsley
• salt and pepper
• 10 g butter

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Instructions

1. Clean the mushrooms and chop them into small pieces. Peel the onions and dice them together with the bacon.
2. First fry the bacon in the melted butter, then add the onions and mushrooms. Do not let it brown and deglaze with beer. Finely chop the parsley and add. Stir in the crème fraiche. Season to taste with salt and pepper and simmer for 5 minutes.
3. Pour into fireproof soup cups, brush the rim of the cups with whisked egg yolk. Roll out the puff pastry and cut out circles the size of the soup bowls. Place these on the soup bowls and press down on the edge. Brush again with egg yolk.
4. Bake in the preheated oven at 200 ° C for about 20 minutes until the puff pastry cover has risen nicely. Serve immediately.