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🍽️ Crunchy Raclette with Mushrooms and Bacon

528 kcal · 30 min · 4 servings

Ingredients

• 250 g Oyster mushrooms
• 250 g Shiitake mushrooms
• 250 g Button mushrooms
• 1 Onion
• 1 Garlic clove
• 1 bunch Spring onions
• 1 bunch Parsley
• 300 g Butter cheese
• 100 g Bacon
• 1 tbsp Olive oil
• Salt
• white pepper (from the mill)
• 1 tbsp Sherry vinegar

Instructions

1. 1. Gently wipe oyster, shiitake, and button mushrooms with a kitchen towel to clean them.
2. 2. Cut off the tough stem ends of the mushrooms and chop the remaining parts into small pieces.
3. 3. Peel the onion and garlic and dice them finely.
4. 4. Wash the spring onions, dry them, and slice them into thin diagonal rings.
5. 5. Rinse the parsley under cold water and chop it finely.
6. 6. Place the sliced spring onions and the parsley into separate small bowls.
7. 7. Remove the rind from the raclette cheese and slice it into thick rounds that fit your small pans.
8. 8. Arrange the cheese slices on a large serving platter.
9. 9. Dice the bacon into small pieces.
10. 10. Heat the oil in a pan and fry the bacon until crispy.
11. 11. Add the prepared mushrooms to the pan and fry them for about two minutes.
12. 12. Stir the diced onion and garlic into the mushrooms.
13. 13. Season the mixture to taste with salt, pepper, and sherry vinegar.
14. 14. Transfer the mushroom mixture into a bowl.
15. 15. Place the bowl with the mushroom mixture and the small bowls with spring onions and parsley around the raclette grill.
16. 16. Turn on the raclette grill and let it preheat.
17. 17. Fill each small raclette pan halfway with the mushroom mixture.
18. 18. Distribute the spring onion rings over the mushroom mixture in the pans.
19. 19. Sprinkle the chopped parsley over the top.
20. 20. Place a slice of raclette cheese on each pan.
21. 21. Close the raclette grill and bake until the cheese is golden brown and melted.

Nutrition per serving

• kcal: 528
• Protein: 24 g · Fett/Fat: 43 g · Carbs: 15 g