Saturday, 4 August 2012

Creamy Thyme, Mushroom and Bacon Smothered Crumpets.

I've just moved house and started a new job. I've finally got a kitchen which is easy to use (although it will take me a while to get used to where everything is) and I've unpacked all my bags. As anyone who has ever moved house will relate to, moving is one of the most stressful things. To make life a little more stressful I finished work on a Tuesday evening and had to move my stuff 150 miles across the country ready to start work at 8am the next morning.

I survived my first 2 days at work on a diet of soup cooked by my lovely new housemate, cereal and lots of salads in my packed lunch box. I promised myself a proper dinner today. Today I got up at a reasonable time (considering I finished work at almost 3am) and headed to town to stock up on the last little bits I needed. I lugged my shopping back which made me break a sweat and then continued to slog away unpacking the last of the bits I had sitting in a suitcase.

By the time I flumped myself on to the sofa I fancied something packed full of flavour but quick and easy to cook. I was tempted by another salad, but then I remembered how much I was looking forward to something hot and tasty.

I really love mushrooms on toast for supper but I felt that I deserved something a little more luxurious for my supper since I'd had such a busy week.

Ingredients (serves 1... just multiply up if you want more)

5-6 Chestnut mushrooms (you could use others, but these are tasty!)
Half a small onion sliced thinly
1 clove of garlic finely chopped
Small handful of diced smoked bacon
Creme Fraiche (I used 1/2 fat - my Dad would disown me if he knew)
Fresh thyme
Olive oil
2 crumpets

How to...

1. Slowly fry the finely sliced onions in a little drop of olive oil.
2. While those are frying slice up your mushrooms, like them best in little wedges.
3. When the onions are soft and starting to colour add the smoked bacon.
4. Once the bacon is beginning to cook throw in the garlic and 30 seconds later the mushrooms. Season with salt and pepper.

5. Add a generous pinch or two of fresh thyme. I like to just scrunch a bunch of thyme a couple of times and lots of leaves fall off.
6. When the mushrooms are cooked as much as you enjoy them add a big spoon of creme fraiche. Make sure your crumpets are in the toaster.

7. Heap the creamy mushrooms and bacon on hot crumpets and tuck in.

Whilst cooking I was listening to... You're Gorgeous by Babybird

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