Instructions

1. Cut the bacon and mushrooms into dice and finely chop the onion.
2. Add the pure olive oil to a frying pan, sauté the bacon and onions over medium heat and transfer to a bowl.
3. Add pure olive oil to the frying pan again and sauté the mushrooms over high heat. When cooked thoroughly, add the white wine and simmer. Season with salt and white pepper and transfer to the bowl prepared in Step 1.
4. Use bread to make 2 sandwiches with the items prepared in Step 3. Soak the sandwiches in eggs with salt for 1-2 minutes.
5. Put half of the butter in a frying pan over medium heat, add one of sandwiches prepared in Step 4 and cook on both sides until golden brown. Place on a paper towel to remove excess oil. Wipe off the butter remaining in the frying pan and cook the other sandwich following the same steps.
   
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   We used king oyster and Portobello mushrooms for the mushrooms. Flavourful fresh shiitake mushrooms taste great as well.

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   Pure olive oil is recommended for sautéing the ingredients.

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   Use plenty of butter when baking pofesen. The pofesen burns easily when there is not enough butter.

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   The ingredients inside the pofesen sandwich can be stored in the refrigerator for 2-3 days.