Mushrooms with creme fraiche and bacon
This recipe is taken from one of my new cookbook acquisitions - Ainsley Harriott's "Fresh and Fabulous Meals in Minutes". It's the first recipe I've made from the book and if it's anything to go by the book will be getting a workout! This is not health food. This is not a recipe for every day or mass consumption. Nor would you expect it to be, with all that butter, creme fraiche and bacon. We made it for Valentine's Day brunch and it was the perfect indulgence...especially as I was feeling a little worse for wear after a hen's party the night before...
Details
- Prep Time:
10 min - Cook Time:
10 min - Ready Time:
20 min
Servings
2 servings
Ingredients
- 40 grams Butter
- 350 grams Mushrooms (I used button)
- 1 tsp Fresh thyme
- 1 clove Garlic crushed
- 2 English muffins
- 3 tbsps Creme fraiche
- 1 tsp Dijon mustard
- 50 grams Bacon crisped up in the pan first
- Salt and pepper
Directions
- Melt the butter in a frying pan over medium heat. Be careful not to have the heat too high as the butter will burn.
- Add the thickly sliced mushrooms to the pan and cook for about 3 minutes, stirring gently. The mushrooms should start to soften.
- Add the thyme and garlic and continue to cook for another 3 minutes, until the mushrooms are tender and juicy.
- Meanwhile, split and toast the muffins.
- Add the creme fraiche, mustard and salt and pepper to taste to the mushrooms.
- Allow the creme fraiche to melt, mix to combine and let bubble for about 30 seconds until warm through.
- Crumble or roughly chop the bacon and add to the pan.
- Arrange the muffins on a plate and top with the creamy mushrooms.
- Serve immediately and prepare for lip smacking and moans of enjoyment.
15.02.10 | 
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