RECIPE: Wild farm mushrooms on fat toast
Posted on September 22, 2009
Filed Under Breakfast, Light meals, Recipes | Leave a Comment
This is an alltime favourite brunch dish. Sure to satisfy the meanest hunger and cure any hangover! We’ve used Sour dough bread here from Flaveur Bread but ciabatta would be equally yummy. You are meant to toast or grill the bread, please ignore the fact that we forgot to do that in the images. I guess we were in too much of a hurry to eat!
Recipe
500gm wild farm mushrooms, washed
20gm butter
50ml red wine
50ml cream
400gm streaky bacon – cooked till crispy
4 thick slices of sour dough bread, toasted
salt & pepper
Add butter to a lidded saucepan and when melted and sizzling add the mushrooms. Fry for a couple of minutes then add the red wine. Bring to the boil with the lid on then turn down and simmer until the mushrooms are tender. Remove lid, add cream and reduce until slightly thickened. Season and serve on toast with the crispy bacon. Serves 4 for a hearty brunch.
Cooked by Ange, photographed by Sheryl, eaten by Ange & Sheryl.
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