Ingredients
Method
1.Preheat oven to 170°C. Grease a tray or line with baking paper.
2.Remove the stalks from the mushrooms by pressing them sideways until they pop out. Toss the mushrooms in a bowl with the vinegar, thyme and pepper until coated.
3.Wrap each mushroom with a bacon rasher. Secure with a toothpick and place on the tray.
4.Bake until the bacon is crispy and the mushrooms are cooked – about 20 minutes.
5.Drizzle some olive oil into the leftover marinade. When the mushrooms are cooked, toss them back in the bowl to re-coat while hot.
6.Serve with your favourite chutney or a quick dipping sauce made from the sour cream mixed with mustard.
If you usually use white button mushrooms, why not try the brown instead ? They are more flavourful and their texture is less taut and more juicy.
Note