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Mushrooms and Bacon in Creamy Mustard Sauce

Cooking Directions

Serves: 4

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 Original Wiltshire 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
  • 350g field mushrooms (or other mushrooms of your choice)
  • 2 tbsp olive oil
  • 25g butter
  • 1 clove garlic, finely chopped
  • 1 red onion, finely sliced
  • 4 rashers streaky bacon, chopped
  • 2 tbsp brandy or lemon juice
  • 4 tbsp crème fraiche (approx 200ml)
  • 2-3 dsp Tracklements Original Wiltshire Mustard
  • handful fresh parsley, chopped

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