Mushrooms with Bacon, Thyme and Lemon

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Mushrooms with Bacon, Thyme and Lemon

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


  •  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


  • 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.


2 Servings.

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