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Creamy Mushroom and Bacon Loaded Fries

It's footy finals week - and this tasty half-time snack is a cracker! - by Kim Meredith
  • 23 Sep 2019
Creamy Mushroom and Bacon Loaded Fries
Prep: 15 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

TIP! Oven chips can be replaced with fries or wedges, if preferred. Mushroom sauce can be made up to one day ahead. Keep, covered, in the fridge. Reheat before serving over chips.

Ingredients

750g packet McCain Beer Batter Steak Cut Chips

1 tablespoon olive oil

200g short cut bacon rashers, chopped

200g sliced mushrooms

2 cloves garlic, crushed

3 green spring onions, thinly sliced

300ml carton sour cream

1 small chicken stock cube, crumbled

½ cup shredded parmesan

Finely chopped fresh parsley

Method

  1. Heat a large oven tray in a very hot oven (220C) for 10 minutes. Remove tray. Arrange chips in a single layer. Return to very hot oven. Cook, turning halfway for about 20 minutes, or until golden and crisp.

  2. Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add bacon. Cook, stirring occasionally, for about 3 minutes, or until crisp. 

  3. Add mushrooms, garlic and onions. Cook, stirring occasionally, for a further 3 minutes, or until mushrooms are soft. Stir in sour cream, stock cube and 2 tablespoons water. 

  4. Bring to boil. Simmer, stirring occasionally for about 3 minutes, or until thickened. Remove. Season with pepper. Stir in parmesan. 

  5. Serve hot chips topped with mushroom sauce. Sprinkle with parsley. 

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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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