Serving:  2

Ingredients

• 10g/1/4oz dried mushrooms

• 15ml/1 tbsp olive oil

• 75g/3oz rindless lean smoked bacon, roughly chopped

• 175g/6oz brown cap mushrooms, roughly chopped

• 200 ml/7fl oz/scant 1 cup chicken stock

• 5 ml/1 tsp fresh thyme, chopped, plus extra to garnish

• 45ml/ 3 tsp reduced fat crème fraiche finely grated zest of 1 lemon salt and freshly ground black pepper slices of whole meal toast, to serve
   

Directions

• Place the dried mushrooms in a large bowl, pour over enough boiling water to cover, then leave to soak for about 15 minutes. Drain the soaked mushrooms, pat dry and, using a sharp knife, roughly chop them into equal, bite-size pieces.

• Heat the oil in a frying pan adds the bacon and cook stirring occasionally, for five minutes or until beginning to brown. Add the fresh and dried mushrooms and continue to cook for a further five minutes

• Add the chicken stock thyme and seasoning reduced the heat nicely and cook for 10-15 minutes or until the liquid has reduced and is thick and syrupy

• Stir in the crème fraiche and lemon zest. Scoop on to the slices of toast, garnish with a little more fresh thyme and serve immediately.

Nutritional Information
Per portions:         

• Energy: 183 Kcals/765kJ
• Fat, total: 15.4g
• Saturated fat: 5.3g
• Protein: 9.7g
• Carbohydrate: 1.6g
• sugar, total: 0.3g
• Fibre-NSP: 1.6g
• Sodium: 647g