(from Jane Grigsons, Mushroom Feast)

1 small Onion (chopped)
60g (2 oz.) Buttert
2 rashers streaky bacon (chopped)
1 cup skinned chopped tomatoes
500g (1 lb.) Sliced Mushrooms
1 teaspoon salt
2 Eggs (beaten)
1 pinch Cayenne \pepper.

Brown the onion lightly in a little of the butter, then add in the rest of the butter and stir in the bacon, tomatoes and mushrooms.
Cook all of these together well for about 15 to 20 minutes, stirring to make sure nothing sticks.
When everything is well cooked liquidize together.
Pour this into a pot and mix in the eggs, stir these together over a low heat until the mixture thickens (do not let it boil)
Season with the salt and cayenne.

Pour into a pot or jar and keep in the fridge.
Serve with toast or crackers or spread on steak before wrapping in pastry to make Beef Wellington