Ingredients
1 turkish bread
30g butter
half onion
finely chopped
2 short cut bacon
350g mushrooms
sliced
1 cup white wine
optional
1 clove garlic
crushed
1 cup chicken stock
(125mL)
1 cup cream
(125mL) (or evaporated light milk)
100g lettuce mix
to serve
Equipment
- 1 toaster
- 1 grill
- 1 non-stick frypan
Instructions
- Slice Turkish bread in half lengthways and then into 4 pieces that will fit in your toaster (or grill).
- Heat a large non-stick frypan to medium heat. Melt butter and fry the onion and bacon for 2-3 minutes until starting to turn golden.
- Add garlic and mushrooms and cook for a further 5 minutes or until golden and tender. Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly.
- Toast Turkish bread, top with mushrooms and a handful of lettuce mix. A lovely Sunday brunch.
Notes
Tip
As mentioned in the Steak with creamy mushroom sauce recipe, we are currently experiencing an ongoing surplus of mushrooms.
Variation
I made this recipe with leftover mushroom sauce, leftover fried bacon and onion from the Stuffed potatoes and leftover Turkish bread from the pizzas I fried some more mushrooms in butter before adding in the leftover mushroom and bacon. Quick and easy and cleared out the fridge a bit!
