Bacon And Mushroom Toast With Sherry Cream Sauce - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. 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.
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.