On September 25, Frodo and his companions arrived at the house of Farmer Maggot. The traveling hobbits had tried a short cut across country to avoid the Black Riders, and the farmer’s hospitality and information were most welcome, along with Mrs. Maggot’s hearty comfort food.

“In a short while fourteen sat down to eat. There was beer in plenty, and a mighty dish of mushrooms and bacon, besides much other solid farmhouse fare. The dogs lay by the fire and gnawed rinds and cracked bones.” – The Fellowship of the Ring, Chapter 4: A Short Cut to Mushrooms

The requirements^[3] for the Feast of Farmer Maggot are beer, mushrooms, and bacon. I am as greedy as any hobbit in my love for mushrooms, so I decided to do a literal take on mushrooms and bacon for the Feast of Farmer Maggot.

Mrs. Maggot’s Mushrooms (Pan-fried Mushrooms with Bacon)

Ingredients:

• 16 ounces (500 grams) fresh mushrooms, sliced. I used white mushrooms, but you can use whatever variety you like.
• 1 cup (125 grams flour), for dredging. If you want a wheat-free dish, you should be able to substitute rice flour.
• 4 Tablespoons (50 grams) sweet (unsalted) butter. You may substitute canola or peanut oil if you prefer.
• 1/4 pound (115 grams) bacon, diced. I used American style cured breakfast bacon, but fresh bacon would be very nice instead.

Preparation:

• Pan fry the diced bacon until crispy. Drain and set aside.
• Dredge the mushrooms in the flour.
• Melt about half the butter over medium-high heat in a large skillet. Place the mushrooms in the pan, a handful at a time, shaking off excess flour before putting the mushrooms into the pan.
• Reduce heat to medium. Turn mushrooms with a large spatula every two minutes or so. Add more butter a little at a time as needed, when the mushrooms appear dry.
• Cook for 10-15 minutes, turning every couple minutes, until all the mushrooms are golden brown and crispy.
• Dish the mushrooms into serving bowl. Sprinkle bacon on top, and serve to hungry hobbits!

For Farmer Maggot’s Feast, we must include beer. I chose a nice dry stout, which paired nicely with the mushrooms and bacon. I added some simple open-faced toasted cheese sandwiches to round out the meal. I used a rustic round loaf of bread and some fresh light yellow cheese (pick any kind you like). I toasted the bread under the broiler for a minute or two on each side, then melted the cheese on top, with a sprinkle of dried parsley.

The feast at Farmer Maggot’s house is about respite and comfort, centered around good, simple food. I hope your hobbit guests feel renewed and reconnected after a plate of Mrs. Maggot’s Mushrooms. Be sure to make enough mushrooms for everyone!

Photo credit: Tom Grabowski.

Other 2015 Feast Week meals:

Feast Week, Day 1: Bilbo and Frodo’s Birthday^[4]

Feast Week, Day 2: Sleeping Outdoors^[5]

Feast Week, Day 3: The Feast of Gildor^[6]

Feast Week, Day 5: The Feast of Tom Bombadil^[7]

Feast Week, Day 6: The Feast of Tom Bombadil, Day Two^[8]

Feast Week, Day 7: Prisoners of a Barrow-wight^[9]

Feast Week, Day 8: The Prancing Pony^[10]

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Author: Valdis^[20] Valdís is a classic nerd, with many geeky interests, but her life-long love of Tolkien rules them all. She was completely hooked the first time that she read The Hobbit and The Lord of the Rings at age 8. Since then, she has read the books at least once a year, and delves into Middle-earth at every opportunity with a fervor that would make any dwarf proud. She also deeply loves Peter Jackson’s films, and defends them staunchly when need arises. When reality forces her out of Middle-earth, Valdís is a university professor, a wife, mother of two daughters, and servant to three cats.