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Creamy Bacon And Mushrooms Recipe
|Baking potatoes||4 Large|
|Back bacon rashers||6 , smoked|
|Butter||2 Ounce (50 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Onions spring||6 , sliced|
|Mushrooms||8 Ounce, sliced (225 Gram)|
|Milk||1 Teaspoon (Leveled)|
|Nutmeg||1 Pinch, grated|
|Fromage frais||7 Ounce (200 Gram)|
Calories 461 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 9.4 g46.9%
Trans Fat 0 g
Cholesterol 30.6 mg
Sodium 123.2 mg5.1%
Total Carbohydrates 62 g20.5%
Dietary Fiber 5.1 g20.6%
Sugars 3.8 g
Protein 19 g37.4%
Vitamin A 11.7% Vitamin C 38.7%
Calcium 6.6% Iron 18%
*Based on a 2000 Calorie diet
1)Bake potatoes in oven.
2)Remove and discard rind of bacon. Now using a sharp knife slice bacon into thin strips.
3)In a frying pan, melt butter. Stri fry the garlic and bacon until brown in color.
4)Now, add in spring onions and mushrooms. Stir fry for 5 to 6 minutes until mushrooms are tender.
5)In a small bowl, mix cornflour in milk and then add this to the pan.
6)Stir in nutmeg and fromage frais. Simmer for 2 minutes but make sure that mixture does not boil.
7)Season with pepper, nutmeg and salt to taste.
8)Make slits on top of baked potatoes and squeeze them to open out a little bit.
8)Transfer mushroom mixture on top of baked potatoes and serve hot.