Friday 15 November 2019

Mushroom and Bacon with Dates

Derry Clarke

You will need

4 flat-cap mushrooms


Splash of lemon juice and Worcester sauce

Salt and pepper

4 slices cured bacon, cut in two, lengthways

8 dates For pickling mushrooms 2 tbsps olive oil

1 tbsp balsamic vinegar

150g wild cultivated mushrooms, sautéed


Place the flat-cap mushrooms on a grill tray. Put a knob of butter on each mushroom, then sprinkle a little lemon juice and Worcester sauce over them. Season with salt and pepper, and grill under a high heat for five minutes.

Roll a bacon slice around each date, then place them in a hot pan and brown them on all sides.

Mix the olive oil and balsamic in a bowl, season, and then add the sautéed mushrooms. Serve the bacon on the pickled mushrooms.

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