Ingredients

• 1 tsp rapeseed oil
• 80g/3oz button mushrooms
• roughly chopped
• 32g/1oz reduced-fat smoked bacon medallion
• roughly chopped
• 2 spring onions
• thinly sliced
• 1 garlic clove
• finely chopped
• ½ small lemon
• juice only
• 1 level tbsp half-fat crème fraîche
• 30g/1oz slice wholemeal or granary bread
• salt and freshly ground black pepper
• to taste
• 1 tbsp chopped fresh chives (optional)

Directions

• Heat the oil in small frying pan over a medium heat. Add the mushrooms
• bacon
• spring onions and garlic and cook for 1–2 minutes. Add the lemon juice
• then cover with a lid and cook over a low heat for 5 minutes
• or until the mushrooms are cooked.
• Remove from the heat
• stir in the crème fraîche and chives
• if using
• and season.
• Toast the bread on both sides
• place on a warmed plate and top with the mushrooms.