Mushroom and Bacon Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms
- 100 g bacon
- 100 g tomato (s), dried
- 2 onions)
- 200 g crème fraîche
- 1 shot white wine
- 15 g butter
- 2 tablespoon olive oil
- salt and pepper
- nutmeg
- 2 piece (s) egg yolks
Print Recipe
Pin Recipe Instructions
- Cut the bacon into strips approx. 1 cm wide, wash and quarter the mushrooms. Chop the onions and chop the sun-dried tomatoes too.
- Heat 1 tablespoon of oil in a frying pan and fry the bacon in it. Remove from pan and set aside. Discard the fat that remains in the pan.
- Heat another tablespoon of oil and the butter. Put the onions in the pan and cook for about 4 minutes. Then add the mushrooms and simmer for about 4 minutes over medium heat.
- Add the white wine and simmer for about 2 minutes. Remove the pan from the heat and add the crème fraîche, bacon and sun-dried tomatoes and mix everything together. Then season with nutmeg, salt and pepper. Put the pan back on the stove, add the egg yolks and let the sauce thicken a little over low heat.
- If you like the sauce thicker, you can add a little parmesan, it tastes good too.
- Serve with freshly cooked pasta.
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