6-8 large mushrooms, peeled/wiped clean and sliced
100ml white wine (I used sauvignon blanc)
6 short cut rashers of bacon, diced
1 tin cream of mushroom soup
1 tin whole champignons
100ml sour cream
½ teaspoon salt flakes
4-5 grinds black pepper
1 teaspoon minced garlic
2 heaped teaspoons cornflour
1Put everything except cornflour and water into the slow cooker and mix thoroughly. Cook on high for 2.5 hours.
3After this time, in a separate bowl mix the cornflour with enough of the water to dissolve all the cornflour. Take the lid off the slow cooker and stir the cornflour/water mix through, keeping stirring for a couple of minutes until it starts to thicken up.
5Put the lid back on and cook for a further 20 minutes. You may wish to add some more cornflour/water mix if you prefer an even thicker texture. Serve with rice or pasta.