Creamy Mushrooms on Toasted Brioche

A gorgeous starter or quick and tasty lunch

Serves 6 as a starter

6 slices brioche, toasted
500g mushrooms, wiped and sliced
1 shallot, finely chopped
25g butter
1 tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
½ bottle My Secret Kitchen White Wine & Porcini Finishing Sauce
6 slices of streaky bacon
200ml crème fraiche
parsley and paprika to garnish

In a large frying pan melt the butter with the Oak Smoked Rapeseed Oil. Add the chopped shallot and sauté until it starts to brown. Add the mushrooms and continue to sauté until they are glossy and cooked through. Increase the heat and add the finishing sauce. Reduce the liquor until it makes a smooth sauce around the mushrooms. (For added luxury, add a dash of brandy!)

While the mushrooms are cooking, grill the rashers of streaky bacon until crispy.

To serve, place the brioche on a plate and top with equal quantities of the mushrooms. Add a dessert spoon of crème fraiche, a slice of bacon, and garnish with the parsley and paprika. Serve immediately.