Summary

Ingredients

• 100 g bacon, chopped
• 2 leeks, cleaned, washed, drained well, patted dry and thinly peeled
• 500 g mushrooms, mixed, cleaned, brushed off
• 1 pinch (s) salt
• 2 teaspoons lemon (s), zest
• 1 tablespoon thyme
• Pepper, freshly ground
• 180 ml chicken broth or vegetable stock

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Instructions

1. Fry the bacon in a large pan over medium heat until it just starts to get crispy. Add the leek and increase the heat to medium. Cook, stirring frequently, until the leek is soft and the bacon is nice and crispy, about 6 minutes. Lift the bacon and leek mixture from the pan with a perforated spoon and set aside, leaving the fat in the pan.
2. Put the mushrooms in the hot pan and brown quickly, turning them occasionally, for about 6 minutes. Add salt, lemon grated, thyme, the bacon and leek mixture and a lot of pepper and mix well.
3. Pour in the stock and bring to the boil, scrape up the sediment with the wooden spoon and stir in. Close with the lid and regulate the flame down to low medium heat. Simmer for about 20 minutes, until the mushrooms are very tender and most of the liquid has evaporated. If the mushrooms are already done and are still too soupy, turn up the heat and let the liquid reduce quickly.
4. Season again to taste.
5. We prefer to eat these vegetables with mashed potatoes or dumplings and a mixed salad.
6. But it is also delicious as a side dish with beef, chicken, or even a hearty fish like monkfish.