Bacon And Mushroom Toast With Sherry Cream Sauce

• 1/2 loaf ciabatta bread, cut into 8 slices
• 4 tbsp olive oil
• None None salt flakes
• 1/2 lb button mushrooms
• 1/2 lb baby Portobello mushrooms, quartered
• 1/2 lb smoked Canadian bacon, chopped
• 4 tbsp sherry
• 2/3 cup heavy cream
• 1 tsp dijon mustard
• 2 tbsp fresh flat-leaf parsley, chopped

1. Preheat oven to 400u0b0F. For the toast, drizzle the bread slices with 2 tbsp olive oil and sprinkle with salt flakes. Bake 5-7 mins until crisp and golden.
2. Meanwhile, for the topping, add 2 tbsp olive oil to a pan and cook the mushrooms and Canadian bacon 6-7 mins, until golden and cooked. Remove from pan using a slotted spoon and set aside. Add sherry, cream, Dijon mustard and 2 tbsp water to pan. Heat, stirring, until thickened slightly. Season with black pepper. Return bacon and mushrooms to pan, along with parsley. Spoon onto serving plates and top with warm toast.

bread, olive oil, salt, button mushrooms, baby portobello mushrooms, bacon, sherry, heavy cream, mustard, parsley

Taken from recipes-plus.com/api/v2.0/recipes/26633 (may not work)