Creamy Bacon and Mushroom Croustades

Ingredients

• 8 slices white bread, crusts removed
• 50g (2oz) butter, melted
• 300g (l0oz) rindless back bacon, cut into strips
• 25g (1oz) butter
• 255g (9oz) oyster mushrooms, sliced
• 2 spring onions, chopped
• 150m1 (1/4pt) double cream
• Flat leaf parsley to garnish

Process

• Preheat the oven to 220CC (425T, gas 7)
• Roll the bread thinly.
• Brush the inside of a Yorkshire pudding mould with some of the melted butter.
• Pop a slice of bread in and brush with more butter.
• Set a second slice of bread on top, at a jaunty angle and brush with melted butter.
• Cook in the oven for 10-12 minutes or until it is crispy and golden.
• Meanwhile, cook the bacon in a non-stick frying pan until crispy and golden (it takes about 5 minutes).
• Add any remaining butter. When sizzling, add the mushrooms and spring onions.
• Stir fry for 2 minutes.
• Add the cream and simmer until thickened.
• Spoon the bacon mixture into the croustades,
• Garnish with flat leaf parsley.