Creamy Mushroom & Bacon on Toast
With a towering stack of garlicky, creamy mushrooms and smoky bacon piled on rustic, toasted sourdough, plus a refreshing colourful garden salad on the side, this recipe makes a nourishing meal that’s ultimately satisfying, fresh, and easy to make.
Ingredients
- 2 slices of thick sourdough or rustic bread
- 100 g chestnut mushrooms (or cremini, button), quartered
- 2 slices of bacon chopped
- 1 garlic clove minced
- 2 tbsp olive oil (or butter)
- 2-3 tbsp cream
- ½ tsp dried thyme
- ½ tsp chilli powder (or smoked paprika, optional)
- Salt & black pepper to taste
- Fresh parsley/coriander chopped (for garnish)
For the garden salad
- 1 medium lettuce (romaine, butterhead, or mixed greens), washed and torn
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- ½ red onion thinly sliced
- 1 yellow bell pepper sliced into strips
- Homemade balsamic vinaigrette
For the homemade balsamic vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp Dijon mustard (optional, for extra tang)
- ½ tbsp honey
- Salt & freshly ground black pepper to taste
Instructions
- Prepare balsamic vinaigrette: In a measuring cup or a small bowl, mix together olive oil, balsamic vinegar, Dijon mustard, and honey. Set aside.
- Prepare the garden salad: In a large bowl, combine chopped lettuce, yellow pepper, red onions, cherry tomatoes, cucumber, the homemade balsamic vinaigrette, and season with salt & pepper. Give it a mix, and set aside.
- Prepare bacon & mushroom toast: Quarter the mushrooms, slice the bacon, and mince the garlic.
- Sauté mushrooms: Heat some olive oil (or butter) in a frying pan over medium heat, and sauté the minced garlic until fragrant. Add in mushrooms, season with chilli powder, dried thyme, salt, and pepper, and cook until golden.
- Stir-fry with bacon: Push the sautéed mushrooms to the edges, leaving space in the centre. Transfer bacon to the pan, and stir-fry with sautéed mushrooms until golden-brown crisp. Pour in heavy cream, and cook for 1-2 minutes to slightly thicken the sauce.
- Finish with coriander/parsley: Add in a handful of freshly chopped coriander/parsley, give it a mix, and it’s ready to serve!
- Serve: Spoon the creamy mushroom mixture over toasted sourdough bread, garnish with extra chopped coriander/parsley, and place the garden salad on the side. Enjoy!