Mushroom Soup with Grated Parmesan
Wednesday 6 March 2019 09:12
Creamed Mushrooms on Fried Bread
So simple, so swiftly made and so delicious. This is a tasty quick snack or a dish for brunch. If you haven’t brought them in fresh from the fields, this can be made using those big open mushrooms you can sometimes find in farm shops or the better supermarkets.
4 shallots, peeled and finely chopped
500g large field mushrooms, chopped into bite-size chunks
275ml whipping cream
salt and pepper
juice of 1/2 lemon
4 thick slices of white bread, crusts removed
fried in a mix of olive oil and butter
4 thin rashers streaky bacon
Melt the butter and lightly fry the shallots. add the mushrooms and let them cook over a medium heat until they are limp and any liquid from them has evaporated. pour in the Madeira wine and reduce to a sticky syrup. Add the cream, bring to a simmer and cook very gently for around 10 minutes. The cream should have become quite thick. Season and taste. Stir in the lemon juice a little at a time and taste after each addition - you may not need to use it all. Place the slices of hot fried bread on four plates and spoon over the mushroom mixture. Top each serving with a crisply fried rasher of bacon.