• 1 lb. button mushrooms
• 6 rashers of streaky bacon
• 1 teasp. finely-chopped chives
• 1 teasp. finely-chopped parsley
• salt and pepper
• white wine or cider
• flour

Wash and peel the mushrooms, trim the stalks. Cut up the bacon into small pieces and cook in a saucepan 15 min. Add the mushrooms, chives and parsley and a little salt. Moisten with white wine or cider, dredge lightly with flour and stew very gently until the sauce is quite thick. Re-season.