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Griddled mushroom and bacon stacks with mushroom ketchup (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the stacks:4 flat mushrooms, stalks removed30ml/2 tbsp olive oilsalt and freshly ground black pepper4 rashers streaky bacon2 medium eggs1 tsp unsalted butterFor the ketchup:2 flat mushrooms, chopped100ml/2½fl oz vegetable stock cube10ml/2 tsp Worcestershire sauce10ml/2 tsp red wine vinegar1 tsp caster sugara pinch of ground cinnamon1 tbsp fresh flat leaf parsley, choppedfreshly ground black pepper



Method



1. Preheat griddle pan2. To make the ketchup: in a medium pan bring stock to a gentle simmer.3. Stir in the mushrooms, Worcestershire sauce, vinegar, sugar and cinnamon.4. Using a hand blender, blend to a smooth liquid. Season.5. Continue to simmer to reduce and thicken.6. Brush mushrooms with oil. Season. 7. Griddle mushrooms and bacon, until cooked through and charred.8. Meanwhile, fry the eggs, spread the butter over a heatproof plate. Place the plate on top of the ketchup pan. Crack the eggs on to the plate, then place a bowl over the eggs. This creates steam to cook the eggs.9. To serve, place a mushroom upside down on a plate. Top with 2 rashers of bacon and a fried egg. Sit another mushroom on top. Finish off the ketchup by stirring through the parsley and drizzle over the mushrooms.NB. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour.