As soon as I started eating this, I realised that it was something worth mentioning in a blog, but it was far too tasty to leave. So the empty plate is all I can offer in evidence.
What it was was just about the simplest and quickest lunch you could imagine: mushrooms and bacon in a creamy sauce on a fresh, crispy bread roll.
We’d been out shopping earlier, without a real idea of what to do for lunch, and I spotted some of those big open mushrooms, which looked great. I knew I had some bacon in the fridge that needed using up, so I just added some crispy rolls to my basket and that was that.
At home I softened up a small finely chopped onion in some light olive oil with some ground black pepper, added the chopped up bacon to get a bit crispy, dropped in the mushrooms which I had just wiped over, trimmed the stalks and quartered, and cooked everything through for a couple of minutes. The sauce was just made by adding a spoonful of flour and cooking it in, and I added a spoonful of mustard and a pinch of rosemary and oregano too. Then, as we also had some cream in the fridge I used that up, with a little extra milk to get the sauce not too thick. Heated until it was bubbluing and thick, and stirred in a little grated cheese. Tasted and added a tiny bit of salt. I cut the rolls in half and put them cut side down into a heated, dry frying pan, just to crisp them up and add a little colour. Put them on the plate and covered them with the mushroom/bacon/sauce mixture and voila! Lunch for two for not very much money, on the table in less than 10 minutes.
This is the sort of food I wish you could get in more pubs, rather than huge portions of rather sub-average fish and chips, or burgers straight from the freezer. Or massive ploughman’s lunches that are made affordable by using cheap cheese. As long as the taste is there, in a pub lunch I think less is usually more. And of course if people do serve up smaller portions, and the food is delicious, there is just the chance that you’ll go back in for a pudding.
It’s also a reminder that you don’t need to buy expensive jars of ready made sauces. If you have some very standard things in your store cupboard and fridge, then you can whip up a fresh sauce in about the same time that it takes to heat through something ready made. So nice to use up good food ( in this case the bacon and cream) rather than chucking it away!
If you don’t already cook like this yourself, get creative. Think about what you already have at home, and how you can quickly and easily use it up. It’s fun, as well as a way to save money and avoid waste, and you get to eat some amazing things!