Wednesday, June 03, 2015


serves four

3 large eryngii mushrooms
2 tablespoons olive oil
8 rashers of bacon
12 slices of thick white bread
1 tablespoon mayonnaise
2 teaspoons honey mustard
2 large tomatoes
1/2 iceberg lettuce

 Grill the bacon either side until cooked. Meanwhile, slice the eryngii lengthways and fry in a little oil until golden. Lightly toast each lice of bread either side and then spread each with mayonnaise and the mustard. Top the first layer of bread with the lettuce and bacon, then top with another slice of bread. On top of this slice, place the tomato and then the Eryngii. Top the sandwich with the last slice of bread and secure the sandwich together with a cocktail stick. Serve with some fries for a delicious lunch.

bacon recipe source:

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