Mushroom bacon stew - Champinjonstuvning med bacon (retro)

MUSHROOM BACON STEW
Champinjonstuvning med bacon

4 servings

1 ¾ oz sliced bacon

1 lb fresh mushrooms
2 tablespoons butter or margarine
½ tablespoon flour
¾ cup heavy cream
1 tablespoon fresh lemon juice
salt, white pepper
parsley

Shred the bacon and fry until golden yellow in a frying pan, not too hot. Take it up and drain on a paper towel. Add butter or margarine to the pan plus the whole, well trimmed mushrooms. Sautée them for a while, sprinkle with flour and pour on cream and lemon juice.

Let the stew boil for a short while, then flavour with salt and pepper and add the shredded bacon. Pour the stew in a bowl when serving and sprinkle with chopped parsley. Serve as it is or with fried or smoked meat.

Or why not stuff it in a vol-au-vent or an omelet, or in crêpes or crustades, or why not make a lovely mushroom sandwich and bake it in the oven with lots of good cheese? Or ...

Enjoy, any which way you choose!

Bella