Nutritive Information
Per portion:
- 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
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
-
1 cup 200 ml/7fl oz/scant Chicken stock
-
5 ml/1 tsp Fresh thyme , chopped, plus extra to garnish
-
45ml/ 3 tspcreme Reduced fat fraiche finely grated zest of 1 lemon salt and freshly ground black pepper slices of whole meal toast, to serve
Instructions
- 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.
