200g Swiss brown mushrooms, sliced
4 rashers of streaky bacon cut into lardoons
¼ cup parsley
¼ cup snipped chives
6 tbsp olive oil
crème fraiche (to garnish)
Cook mushrooms in a pan with 2 tbsp of oil on high for 3 – 4 min.
Season. Add butter and cook for a further 2 min. Remove from pan.
Sauté bacon until golden and crispy.