Serves: 4
Mushrooms and bacon in creamy mustard sauce
Directions
Preheat the oven to 190°C/375°F/gas mark 6. Put the ciabatta slices onto a baking tray, drizzle with oil and bake for 3-4 mins or until golden, turn over and cook for another 3-4 mins.
Trim the mushrooms and cut into thick slices.
Heat the oil and butter in a heavy based frying pan, add the garlic and red onion and sauté until slightly softened.
Add the bacon and fry for 2-3 mins.
Add the mushrooms and sauté until slightly soft.
Add the brandy or lemon juice and let bubble for a few mins.
Add the crème fraiche and Tracklements Green Peppercorn Mustard and simmer for 3-4 mins, season to taste.
Put 2 slices of toast onto each plate and divide the mushroom mixture between the two. Scatter over the fresh chopped parsley and serve.
Ingredients:
• 8 thick diagonal slices ciabatta bread
• 350 g field mushrooms (or other mushrooms of your choice)
• 2 tbsp olive oil
• 25 g butter
• 1 clove garlic, finely chopped
• 1 red onion, finely sliced
• 4 rashers streaky bacon, chopped
• 2 tbsp brandy
• 4 tbsp crème fraiche (approx 200ml)
• 2-3 dsp Tracklements Green Peppercorn Mustard
• handful fresh parsley, chopped
Product Information:
Stockists Locator
Find your nearest Tracklements stockist