Cut off any damaged parts from the mushrooms, scrape the caps if necessary and cut off the stalk ends. Wash the mushrooms several times in lukewarm water and drain them. Quarter larger mushrooms and leave small ones whole. Finely chop the onions and bacon.

Fry the bacon until crisp in a large frying pan, then fry the onions in the bacon fat until transparent. Add the mushrooms, cook for a few minutes, stirring continuously, then add the stock. Season with salt, pepper and garlic powder, cover the pan and simmer over a low heat for 8 minutes.

Peel, deseed and dice the tomatoes, add them to the mushrooms and cook for a further 5 minutes.

Work the flour into the butter, dissolve in the mushroom mixture and simmer for a few minutes. Stir in the cream. Sprinkle the mushrooms with thyme.

Serve with: Potato Cake, or Bread Dumplings