Mushroom & Bacon Crumble Pots

Mushroom & Bacon Crumble Pots Mushroom & Bacon Crumble Pots
A great Winter warmer if ever there was one. This mushroom & bacon crumble is just scrumptious!
4 people 30 minutes 10 minutes


  • 0 - Black Pepper to taste
  • 0 - Crumble mix
  • 1 tsp Dijon Mustard
  • 300 g Mushrooms diced
  • 250 ml SuperValu Cream
  • 0 - SuperValu Dried Mixed Herbs a good sprinkle of
  • 1 clove SuperValu Garlic diced
  • 0 - SuperValu Lemon Juice a squeeze
  • 2 - SuperValu Shallots diced
  • 4 slices SuperValu Streaky Bacon Rashers diced


  1. Into hot pan put Bacon, Shallots and Garlic, saute together until cooked.
  2. Add mushrooms, herbs, mustard and seasoning.
  3. Cook for another 2/3 mins.
  4. Add Lemon Juice and cream, heat through, check for seasoning and divide into 4 Ramakins (use as a starter) or 2 main course oven proof dishes.
  5. Sprinkle with prepared savoury crumble mix.
  6. Bake in hot oven 190/200 for approx. 20 mins until bubbling and golden.
If you are having this as a main course serve with a side salad and some hand cut oven chips. A variation of this can be done with fish. Replace Bacon and Mushroom with diced fish chowder mix. Sauté fish off in a little butter and add other ingredients and cook as above. Or you can do a tomato one as a veg dish.  Halve large vine tomatoes and scoop out just a little of the middle. Sprinkle with crumble mix, drizzle over a little olive oil and bake until golden brown. Amazing cold when all the juices of the tomato gets into the crumble.  
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