Oyster mushrooms with Brugge Mature

4 slices of Brugge semi-matured

150 g bacon strips

500 g pleurottes

1-kilo potatoes

Nazareth butter

A dash of port

1 small pot of crème fraîche

1 tbsp mustard

1 large onion

Fresh rosemary and thyme

Ground black pepper and salt

Steam the potatoes until not quite cooked through.

Fry the finely chopped onion in Nazareth butter and add the bacon strips

Add the washed and sliced pleurottes.

Turn up the heat and season with ground black pepper, salt, rosemary and thyme.

Douse with a dash of port and when the alcohol has evaporated a bit add the crème fraîche.

Mix the mustard into the pleurotte mixture and reduce.

Meanwhile fry the potatoes in the Nazareth butter until crispy and season with salt and pepper.

Put the potatoes into a buttered oven dish and pour the mushroom mixture on top.

Lay the slices of Brugge Belegen over the preparation