Mushroom Crème with Tomatoes and Bacon

Preparation/cooking time: ca. 30m

For 4 servings

Nutritional Information

Contains 164 Kcal


  • 1 onion, coarsely chopped
  • 1 tbsp. butter
  • 250 g mushrooms, cut into small pieces
  • 1 dl white wine
  • 5 dl vegetable bouillon
  • 1 dl single cream
  • 50 g dried tomatoes, cut into strips
  • 50 g bacon strips, cut into strips
  • 1 tbsp. thyme leaves

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  • Heat the butter and sauté the onion and mushrooms for approx. 5 mins. Add the wine and stock, bring to the boil, then reduce the heat, cover and simmer for approx. 10 mins., puree. Add the cream and tomatoes and gently heat through.
  • In a frying pan, gently fry the bacon until crispy. Add the pine kernels, fry for another 2 mins. or so, remove and pat dry on kitchen paper. Mix together pine kernels, bacon and thyme and divide onto the mushroom crème.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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