This is a favourite quick supper. Each time I do it slightly differently. Any variety of mushroom works well and they can be cooked whole, in quarters, sliced or chopped — it will depend on their size and shape. This time it’s big flat mushrooms with bacon and spring onions adding an almost pea-like sweetness. A squeeze of lemon juice and sprinkling of parsley inject freshness. A fried or poached egg makes more of a meal of it.
Prep 10 min
Cook 10 min
- 4 spring onions
- 4-6 large, flat mushrooms
- 25g flat-leaf parsley
- A large knob of butter
- 1 tbsp olive oil
- 4 rashers rindless streaky bacon
- 2 thick slices of country-style bread
- 2 tbsp ricotta or soft goat’s cheese
- A squeeze of lemon
Trim the spring onions, discarding only the toughest dark green. Slice 5mm thick. Wipe away any dirt on the mushrooms and thickly slice.