Scalloped Mushroom Pan with Herbs and Bacon
| Ingredients | for 4 Portions |
| 80 g | Bacon, diced |
| 100 ml | Cream |
| 400 g | Mixed mushrooms |
| 100 ml | Vegetable brooth |
| 2 tbsp. | Olive Oil |
| 1 bunch | Parsley |
| 1 leek | Stalk |
| 1 bunch | Thyme |
| 125 g | “Bauer Bavarian Wine-Cheese" |
| 1 | Garlic clove |
| Salt & Pepper |
Making
1. clean and quarter the mushrooms. Clean and slice the leek and finely chop the garlic. Finely chop the parsley and tear off the thyme leaves.
2. preheat the oven to 200 degrees (top and bottom heat).
3. fry the bacon in an (ovenproof) pan without fat. Remove and set aside. Heat 1 tbsp. olive oil in the same pan. Fry the garlic in it, then add the leek and fry for approx. 5 minutes. Also set aside.
4. heat another tablespoon of olive oil in the pan and fry the mushrooms in it. Return the leek and bacon to the pan. Mix everything well, season with pepper and salt. Deglaze with the vegetable broth and cream. Add the herbs and bring everything to the boil.
5. cut the "Bauer Bavarian Wine-Cheese" wine cheese into thin slices and place on top of the mushrooms. Place the pan in the preheated oven and bake for approx. 15-20 minutes.
Carefully remove the hot pan and serve.
