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Bacon and Mushroom Cream


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Rate this recipe 4.5/5 (2 Votes)


  • Olive oil
  • 4 slices of smoked bacon, preferably free-range or organic
  • 1/2 - 1 fresh red chile, to your taste
  • 1/2 pound Portobello mushrooms
  • 4 sprigs of fresh thyme
  • sea salt and freshly ground black pepper
  • 1/4 cup crème fraiche or heavy cream


Servings 4


Step 1

Put a large pan on a medium heat and add a good lug of olive oil , Slice the bacon into small pieces and add to the pan • Fry for a couple of minutes until golden and crispy • While the bacon is cooking, seed and finely slice the chile, thinly slice the mushrooms, and pick the thyme leaves off the stalks • Add the chile, mushrooms, and thyme leaves and continue to fry for a couple of minutes • Season carefully to taste with salt and pepper • Add the crème fraiche or heavy cream, bring the sauce to a boil, and let it bubble and simmer for a minute or so • Serve hot, to top a piece of fish, like skate, or with some roast chicken, or stir into hot cooked pasta

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