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Posh Mushrooms and Bacon on Toast

Cook Time

10 minutes

Prep Time

5 minutes

Serves

This posh mushrooms on toast recipe is a twist on a classic, and is just sensational. My version of mushrooms on toast is ‘Poshed up' using a variety of mushrooms, crispy bacon, parmesan cheese and fresh thyme.

Ingredients

2 slices of sourdough bread

200g mixed mushrooms (I used king brown, oyster and Swiss brown)

200g streaky bacon, sliced

2 tbsp olive oil

2 tbsp butter

1 clove of garlic, cut in half

1/4 cup parmesan cheese, grated

1 tsp thyme

1/4 tsp salt

1/4 tsp pepper

Instructions

Slice the Swiss brown or button mushrooms, slice and lightly score the king brown in a cross hatch pattern (this is totally optional but fun).
Preheat the oven to 80c / 176f. Add 1 tbsp olive oil and ½ tbsp butter to a pan on medium heat. When butter is melted, add sourdough, and cook for about 1-2 minutes on each side until nice and golden brown, checking for ‘done-ness’. Place on a baking tray and put in the bottom wrack of the oven to keep warm.
Wipe down the pan. Add 1 tbsp olive oil, and the sliced bacon. Cook until caramelised, stirring occasionally. Add to the pan with the toast to keep warm.
Wipe down the pan again, add 1 tbsp butter and ½ tbsp olive oil, melt together on a medium high heat then add the mushrooms, separating them and not overlapping one another. Turn after a couple of minutes when they become golden and caramelised, allow to crisp out on the other side. Season with salt and pepper.
To plate up, place a piece of sourdough on a plate, rub the cut side of a garlic clove over one side. Add your mushrooms and bacon. Grate over parmesan cheese, and scatter over a few thyme leaves and give a final drizzle of olive oil.