Summary

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

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Instructions

1. Cut the bacon into strips approx. 1 cm wide, wash and quarter the mushrooms. Chop the onions and chop the sun-dried tomatoes too.
2. 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.
3. 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.
4. 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.
5. If you like the sauce thicker, you can add a little parmesan, it tastes good too.
6. Serve with freshly cooked pasta.