KEY POINTS

Preparation Time:	12 minutes	Cooking Time:	25 minutes
How Difficult	Easy	Freeze?	No
	Servings	Four substantial snacks

MUSHROOM AND BACON ON TOAST - COOK'S NOTES
The Spanish are obsessed with harvesting wild mushrooms and quite right because they taste so good. For most of us though, who can't tell the difference between a poisonous mushroom and a safe one, it's best to buy them form the shops!

Rather than using the button mushrooms, do try a couple of different varieties to add taste and interest. We've all heard of the fantastic taste of ham in Spain but their bacon also tastes good. We suggest using streaky bacon because the high fat content adds plenty of natural flavour.

Finally to the choice of bread. We've selected sourdough bread because it's strong and meaty and can easily absorb all the juices from the cooking process without going soggy.

INGREDIENTS

COOKING EQUIPMENT
A large frying pan

Some of the ingredients for Mushroom and Bacon on Toast

PREPARATION
Wash the mushrooms then pat them dry with a tea-towel. Chop them roughly.
Peel, top and tail and finely chop the garlic.
Peel, top and tail and then finely slice the onion. Separate into strands.
Roughly chop the bacon into good sized pieces.
Slice the tomato.

METHOD

Pour two tablespoons of olive oil into a frying pan on a medium heat and add the chopped bacon. Fry for around six minutes, turning the mixture frequently, until the bacon starts to soften. Add the onions and fry for a further eight minutes.

 

Add the remaining ingredients (not the bread!) with the remaining olive oil and fry for about eight minutes. Turn the mixture frequently. At the same time toast the sourdough bread.

 

Spoon the mixture over the slices of toast and serve on warmed plates. If you have any Manchego cheese then grate a little over each of the slices of toast.