Cut mushrooms into bite-sized pieces.
Melt butter in a large frying pan or wok over a medium heat. Add three cloves of chopped garlic and sizzle for 30 seconds. Add mushrooms and thyme (leaves picked) fry for four minutes.
Cut bacon into strips. Fry in a glug of olive oil with a flattened clove of garlic, until crispy. Drain on kitchen paper and keep warm.
Cut bread into 6 thick slices. Toast under grill until brown. Rub one side of each slice lightly with a cut clove of garlic.
Add 3/4 of the chopped parsley to the mushrooms along with the double cream, lemon juice, mustard. Season well with salt and pepper. Stir and simmer for 2 minutes.
Drizzle each slice of toast with a little olive oil. Divide mushroom mixture between the slices of toast.
Garnish each slice with bacon and a little chopped parsley. Serve.
- Handful flat leaf parsley
- 50g butter
- Olive oil
- 3 rashers smoked bacon
- A few sprigs of thyme
- 3 tablespoons double cream
- 1 loaf Sourdough bread
- Salt and pepper
- 4 cloves of garlic
- 1/2 teaspoon Dijon mustard
- 300g closed cap mushrooms
- 250g portobello mushrooms
- 250g chestnut mushrooms
Mansfield, Notts, UK