Name: Hearty Potato-Mushroom-Pan
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 750 g small potatoes; 5 slice Bacon; 2 tbsp Oil; to taste Salt; to taste Pepper; 500 g small button mushrooms; 1 bunch Spring onions; 300 g Cherry tomatoes; 150 g Crème fraîche

Description

This hearty potato-mushroom-pan is real soul food! I especially like to make it in the fall, when mushrooms are in season. The combination of crispy potatoes, aromatic button mushrooms and salty bacon is simply unbeatable. A dollop of crème fraîche rounds off the dish perfectly. The preparation is super easy and quick, ideal for an uncomplicated dinner. If you like, you can sprinkle fresh herbs such as parsley or chives over it. An absolute favorite dish that is always well received by us!

Ingredients (9 ingredients)

750 g small potatoes

5 slice Bacon

2 tbsp Oil

to taste Salt

to taste Pepper

500 g small button mushrooms

1 bunch Spring onions

300 g Cherry tomatoes

150 g Crème fraîche

Preparation (6 steps)

Prepare potatoes

Wash 750 g small potatoes thoroughly, peel as desired and halve. Place in a bowl and set aside.

Fry bacon

Fry 5 slices of bacon in a large pan without fat until crispy. Remove and drain on kitchen paper. Leave the rendered fat in the pan.

Sauté potatoes

Thermomix® Setting

10 min/248°F/Speed 1/Linkslauf 120 Reverse

Add 2 tbsp oil and the prepared potatoes to the mixing bowl. Sauté for 10 Min./120°C/level 1/reverse.

600

Prepare button mushrooms, spring onions and tomatoes

Clean 500 g small button mushrooms and halve if necessary. Wash 1 bunch of spring onions and cut into rings. Wash 300 g cherry tomatoes and halve.

Add vegetables and cook

Thermomix® Setting

5 min/212°F/Speed 1/Linkslauf 100 Reverse

Add the prepared button mushrooms, spring onions and cherry tomatoes to the potatoes in the mixing bowl. Season with salt and pepper. Cook for 5 Min./100°C/level 1/reverse.

300

Arrange

Arrange the potato-mushroom-pan in bowls. Break the bacon slices into pieces and sprinkle over them. Stir 150 g crème fraîche until smooth and place as a dollop on the hunter's pan.

Finished cooking? Great! 🎉

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About this recipe

This potato and mushroom pan is a real classic in our house, which has its origins in my love for simple, rustic dishes. I still remember my childhood when my grandma prepared similar pan dishes, often with ingredients from her own garden. This version is my interpretation, adapted to the Thermomix® to make preparation even easier. The small potatoes, preferably new potatoes or waxy varieties, form the base. They provide a pleasant satiety and a slightly earthy note. If you don't want to peel them, just brush them thoroughly – the peel adds extra flavor and texture. The bacon, fried crispy, brings a salty, smoky component into play that harmonizes perfectly with the mushrooms. The button mushrooms, ideally small specimens, are halved or quartered, depending on their size. They contribute an earthy, slightly nutty taste and are gently cooked in the Thermomix® so that they retain their juiciness. The spring onions, with their mild onion aroma, and the halved cherry tomatoes, which add a fruity sweetness and acidity, round off the dish. The crème fraîche provides a creamy texture and a slightly sour contrast to the savory flavors. When preparing in the Thermomix®, it is important not to steam the potatoes for too long, otherwise they will become too soft. The reverse is crucial to prevent the ingredients from being chopped up. Make sure not to cut the button mushrooms too small, as they will shrink when cooked. If you can't get small button mushrooms, you can also cut larger ones into slices. For a vegetarian version, you can simply omit the bacon or replace it with smoked tofu. For a vegan version, use plant-based bacon substitute and a vegan crème fraîche alternative. Instead of salt and pepper, you can also use other spices, such as paprika powder, garlic powder or dried herbs such as thyme or rosemary. A dash of balsamic vinegar at the end gives the dish an additional depth. Serve the potato and mushroom pan best warm, directly from the Thermomix®. It tastes excellent on its own, but also with a fresh salad or a piece of bread. A glass of dry white wine also goes well with it. Leftovers of the potato and mushroom pan can be stored in the refrigerator and reheated the next day. They also taste good cold as a salad side dish. You can also prepare the pan well by cutting the ingredients and storing them in the refrigerator. Then the preparation in the Thermomix® goes even faster.