Ingredients
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8 thick diagonal slices ciabatta bread
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1 1/2 cup field mushrooms (or other mushrooms of your choice)
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2 tbsp olive oil
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1 tbsp butter
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1 clove garlic, finely chopped
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1 red onion, finely sliced
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4 slices bacon, chopped
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2 tbsp brandy or lemon juice
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4 tbsp creme fraiche
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2-3 tbsp Tracklements Original Wiltshire Mustard
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handful fresh parsley, chopped
Directions
- Preheat the oven to 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 saute until slightly softened.
- Add the bacon and fry for 2-3 mins. Add the mushrooms and saute until slightly soft. Add the brandy or lemon juice and let bubble for a few mins. Add the creme 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.
Recipe Note
Blog post: https://www.lobels.com/mushrooms-and-bacon-in-creamy-mustard-sauce-1000384
