Yesterday (june 25th) I saw something similar being cooked up by Mary Berry, but a much more posh version 😉
My version is easier on the wallet and I also snuck in some peas for the color and taste of course.
Serves 2:
1 ciabatta bun or other rustic bread
125-150grams of button mushrooms
2-cloves of garlic
100grams of (frozen) peas
1 onion halved and sliced
150grams of smoked bacon lardons
Butter for the pan
1 tablespoon of (frozen) parsley, chopped
100ml of cooking cream or double cream
Salt pepper and paprika powder
Chilli pepper, whole
Method:
Melt butter in a pan and add the onions and garlic, leave to soften. When translucent add the paprika powder, and pepper and chilli, hold the salt until the end.
Add the bacon lardons to the onions and cook for about 2-3 minutes, then add the mushrooms and let them brown on a high heat for about 5 minutes.
Add the cream and the peas and heat through for a few minutes, then add the parsley and season with salt if needed.
The bacon is usually very salty, so I add salt last if needed.
Slice a ciabatta bun in half and place on two plates, spoon over the mushroom mix and serve as a starter or lunch.
Yesterday (june 25th) I saw something similar being cooked up by Mary Berry, but a much more posh version 😉 I also snuck in some peas for the color and taste of course.
This recipe version and photos Gardeninglady
I don’t remember if Mary Berry used lemon juice, but you could add some to cut through the fattiness of the cream if you like