Summary

Ingredients

• 400 g mushrooms, fresh, preferably brown cream mushrooms
• 2 medium onion (s)
• 2 cloves garlic, possibly more or less
• 150 g smoked bellies, mixed (e.. Gelderland pork belly)
• 1 chilli pepper (s), possibly more or less
• 2 tablespoon oil for frying
• 1 tablespoon, leveled sugar
• 1 teaspoon, heaped paprika powder, noble sweet
• 2 tablespoon, leveled tomato paste (3-fold concentrated)
• 1 teaspoon, sprinkled thyme, dried
• 1 cube vegetable stock or meat stock or tablespoon
• 200 ml red wine, dry (e.g. Italian or French country wine)
• 200 g sweet cream
• salt
• Parmesan, freshly grated

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Instructions

1. Remove dirt and sand from the mushrooms with a bristle brush or kitchen paper, do not wash. Cut off dry stem ends. Slice small mushrooms as they are, halve or quarter larger ones beforehand.
2. Peel, wash and dice the onions. Peel, wash and finely chop the garlic. Cut the bacon into small cubes.
3. Core and finely chop the chilli. The amount and degree of spiciness are left to individual taste. I use a Thai chilli spiciness level 6 - 8 on top of the specified ingredients. So the spiciness is pleasantly fiery, but does not drown out the other flavors.
4. Heat the oil in a large pan. Let the bacon in it slowly simmer for 2 minutes over a mild heat, until the fat is translucent, do not brown or fry. Add onions, garlic and chilli, sauté for 5 minutes. Sprinkle with sugar, let caramelize for 1 minute, stirring.
5. Switch the stove to full power. Add the mushrooms, sprinkle with thyme and paprika and fry for 2 minutes, turning constantly. Deglaze with red wine, add stock cube and tomato paste, dissolve while stirring and bring to the boil.
6. Turn the stove back to medium heat and stir in the cream. Cook uncovered for 10 minutes and reduce, stirring occasionally. Finally, if necessary, round off again with a little salt and / or sugar.
7. Goes well with pasta, whether as a starter or main course. Freshly grated parmesan gives the dish the finishing touch.