Mushroom and Bacon Stroganoff (serves 2)

This is one of those recipes that sprung up from having a look & using up what was in the fridge, ie. half a tub of sour cream, a little left over chicken stock, and a couple of rashers of bacon. Turned out nice though! Just serve it with some simply boiled rice (but it would also work well with pasta or mash, or even have it on toast as a breakfast treat).

Ingredients: 
- 150g sliced mushrooms (we used Portabellini which give a nice colour aswell as flavour, but you can use any you like, as long as they're not button!)
- 2 rashers of good quality back bacon, sliced
- 2 shallots, finely chopped
- 2 garic cloves, finely chopped
- 200ml chicken stock (homemade preferably. I'd really rather you didn't use a stock cube. If you don't have homemade, or good quality bought stock, just replace with half the amount of water or white wine)
- 75ml (about 1 big tbsp) sour cream
- small handfull of finely chopped parsley
- squeeze of lemon
- 3/4 tsp smoked paprika
- 3/4 tsp dijon mustard


Preparation
- Fry the bacon in a hot frying pan with a little olive oil until they are as golden & crispy as you'll want them in the finished dish.
- Add the mushrooms & do the same. We had to add a little butter at this point as the mushrooms got quite dry, this will be less likely if you use closed cap mushrooms.
- Add the shallots & garlic & fry until they're translucent, but without colour.
- Add the stock, paprika & mustard & reduce until all the flavours have mingled (about 5mins).
- Add the sour cream & lemon & cook for a minute more.
- Add parsley & serve.