* 4 shallots (scallions/spring onions) finely chopped
* 4 bacon slices, rind removed and chopped
* 200g/7oz button mushrooms, sliced
* 250ml/9oz Cream
Combine shallots and bacon in large frying pan over a moderate heat and cook, stirring until the bacon is crisp. Add mushrooms and stir until softened. Add Cream for cooking and simmer for 5 to 7 minutes allowing time for the flavours to meld. Season to taste.
Left Over Tip:
Make a double batch and freeze the leftover sauce in individual snap lock bags. This is the perfect amount for a quick lunch or dinner with a few minutes notice.
You can use any cream and there are some new products on the market like Bulla Cream for cooking and Philadelphia Cream for Cooking which is not the “Cream Cheese” but a product made to replace cream in cooking. You can use carnation milk, normal cream if you like just be careful with the temp when cooking with cream, keep an eye on it during the process to ensure it doesn’t curdle.
You can also use Zymil cream if you are lactose intolerant or evaporated milk/carnation cream. I gets down to your taste and ingredient availability.
If you wish to omit the bacon you can replace with chicken breast, cubed and browned in the pan or zucchini cut into “coin” sized slices instead if you want to go meat free.
Mushrooms are a lean protein source as they have zero cholesterol, fats and very low carbohydrates. Never peel mushrooms as most of the vitamin B12 (the energy superstar) is present on their surface. To this yummy sauce, add some freshly chopped parsley for colour and flavour. Serve over pasta, rice or even a baked potato.