Creamy Bacon And Mushrooms
|Baking potatoes||4 Large|
|Back bacon rashers||6 , smoked|
|Butter||2 Ounce (50 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Onions spring||6 , sliced|
|Mushrooms||8 Ounce, sliced (225 Gram)|
|Milk||1 Teaspoon (Leveled)|
|Nutmeg||1 Pinch, grated|
|Fromage frais||7 Ounce (200 Gram)|
1)Bake potatoes in oven.
2)Remove and discard rind of bacon. Now using a sharp knife slice bacon into thin strips.
3)In a frying pan, melt butter. Stri fry the garlic and bacon until brown in color.
4)Now, add in spring onions and mushrooms. Stir fry for 5 to 6 minutes until mushrooms are tender.
5)In a small bowl, mix cornflour in milk and then add this to the pan.
6)Stir in nutmeg and fromage frais. Simmer for 2 minutes but make sure that mixture does not boil.
7)Season with pepper, nutmeg and salt to taste.
8)Make slits on top of baked potatoes and squeeze them to open out a little bit.
8)Transfer mushroom mixture on top of baked potatoes and serve hot.