Creamy Bacon and Mushroom Croustades

This recipe serves 4


  • 8 slices white bread, crusts removed
  • 50g (2oz) butter, melted
  • 300g (l0oz) rindless back bacon, cut into strips
  • 25g (1oz) butter
  • 255g (9oz) oyster mushrooms, sliced
  • 2 spring onions, chopped
  • 150m1 (1/4pt) double cream
  • Flat leaf parsley to garnish


  • Preheat the oven to 220CC (425T, gas 7)
  • Roll the bread thinly.
  • Brush the inside of a Yorkshire pudding mould with some of the melted butter.
  • Pop a slice of bread in and brush with more butter.
  • Set a second slice of bread on top, at a jaunty angle and brush with melted butter.
  • Cook in the oven for 10-12 minutes or until it is crispy and golden.
  • Meanwhile, cook the bacon in a non-stick frying pan until crispy and golden (it takes about 5 minutes).
  • Add any remaining butter. When sizzling, add the mushrooms and spring onions.
  • Stir fry for 2 minutes.
  • Add the cream and simmer until thickened.
  • Spoon the bacon mixture into the croustades,
  • Garnish with flat leaf parsley.

Published, 02 March 2003
Last updated 01 April 2007 00:00