Balsamic mushrooms and bacon on spelt

Name: Balsamic mushrooms and bacon on spelt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 30 g Cooks' Ingredients Dried Porcini Mushrooms; 8 rasher/s streaky bacon, halved lengthways; 50 g unsalted butter; 100 g chestnut mushrooms, sliced; 2 clove/s garlic, crushed; 2 tbsp balsamic vinegar; 1 handful flat leaf parsley, roughly chopped; 4 slice/s Waitrose Stonebaked Spelt Bread

A scrumptious brunch that will well and truly set you up for your day. The porcini mushrooms in this lend a deep, distinctive aroma to the dish.

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Serves4
CourseBrunch
Prepare10 mins
Cook15 mins
Total time25 mins
Plus20 mins steeping

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Ingredients

30g Cooks' Ingredients Dried Porcini Mushrooms
8 rasher/s streaky bacon, halved lengthways
50g unsalted butter
100g chestnut mushrooms, sliced
2 clove/s garlic, crushed
2 tbsp balsamic vinegar
1 handful flat leaf parsley, roughly chopped
4 slice/s Waitrose Stonebaked Spelt Bread

Method

Put the dried mushrooms in a bowl and cover with boiling water; stand for 20 minutes. Meanwhile, preheat the grill to high and grill the bacon for 4-6 minutes until crispy; set aside.
Heat the butter in a frying pan and when foaming, fry the chestnut mushrooms over a high heat for about 5 minutes, until browned. Add the garlic and cook for 1 minute more.
Drain the porcini mushrooms (reserving the liquor) and add to the pan, stirring to heat through. Add the vinegar and parsley with 200ml of the porcini mushroom liquor, and season.
Toast the bread, top with the mushrooms, bacon and extra chopped parsley, and serve.