Mushrooms seared in bacon fat, mixed through a rich, velvety sauce and got done with new chives – This isn’t your standard smooth mushrooms on toast!
Mushrooms on toast is one of the simplest informal breakfast plans out there. Truly, mushrooms on toast are incredible, yet here at DGBMH you realize I like to take things to the outrageous. Here’s the reason these are the best damn rich mushrooms you’ll at any point make.
Mushrooms, if not cooked effectively, aren’t the most charming things. Nonetheless, in the event that you accomplish that brilliant outside layer on each side they genuinely are incredible. I utilize chestnut mushrooms and keep them very thick. Since they contract to such an extent. In any case, you can utilize any mushroom you like!
Ingredients:
- 1lb / 500g Mushrooms, sliced (see notes)
- 1 cup / 250ml Heavy/Double Cream, at room temp
- 1/2 cup / 125ml Chicken Stock
- 4 slices of Tiger Bread, or bread of choice
- 4 single rashers of Smokey Bacon
- 2 tbsp Butter
- 2 tbsp Fresh Chives, finely diced
- 2 cloves of Garlic, minced
- 1 tsp Lemon Juice (see notes)
- 1/2 tsp Dijon Mustard
- Olive Oil, as needed
Instructions:
- Add 4 rashers of bacon to a frying pan over medium heat. Fry both sides until golden and crispy, with as much of the fat rendered as possible. Remove from pan, leaving fat behind. Leave to cool, then very finely dice.
- Add half of your mushrooms and space out. Leave to fry without moving about until deep golden. Season with salt and pepper, then use your tongs to individually flip each mushroom. Leave again until golden on the other side. Remove from pan and add your second batch, adding more oil as needed. It’s important to not overcrowd the pan or they’ll steam and lose flavour.
- Add your first batch back to the pan, then push to the outside of the pan. Melt in 2 tbsp butter, then add 2 minced cloves of garlic. Fry for 1-2mins, then incorporate with all the mushrooms.
- Pour in 1/2cup/125ml chicken stock and allow to simmer until reduced by half (5-10mins). Pour in 1cup/250ml cream. Add 1/2 tsp dijon mustard, a few drops of lemon juice and seasoning to taste. Bring to a rapid simmer and stir occasionally until fully thickened (another 5-10mins). If you over thicken just add a splash more stock.
- Meanwhile, lightly brush both sides of 4 slices of bread with olive oil and pop under the grill to crisp up (flip half way) or fry in a frying pan.
- Serve by spooning creamy mushrooms on top with a sprinkling of crispy bacon crumbs and fresh chives.
Notes:
- Bacon – It’s important not to crank up the heat in hopes to get the bacon really crispy. You want it on medium heat at the most. Lower and slower frying with extract the most fat.
- Mushrooms – I use chestnut mushrooms and keep them in fairly large slices (because they shrink so much). It also makes it quicker/easier to individually flip the mushrooms, simply because there’s less there. But you can really use any mushroom you like. Just make sure you fry in batches to give them plenty of room.
- Lemon Juice – Like the mustard, this is to cut through the richness of the sauce. You only need a VERY gentle squeeze, no more than 1 tsp or it will make the sauce too acidic. This isn’t essential, given you’ve already got the mustard, but it does help. If you like a really rich sauce then consider leaving this out.
- Reducing – This sauce will thicken, just keep simmering and stirring at a rapid bubble. No need for flour/cornstarch etc.
- Calories – Based on 1 of 4 slices, using 2 tbsp olive oil (1 for frying and 1 for bread).
