Cut the eringi mushrooms in half lengthwise, then slice them into 1cm wide strips. Lay them flat and cut into thin slices.

Slice the bacon into 1cm wide strips.

Heat butter in a pot over medium heat, add the bacon, and sauté briefly. Add the eringi mushrooms and frozen corn, stirring until coated with butter.

Add the consomme, salt, and water. Bring to a boil, cover, and simmer on low heat for 2 minutes until the eringi mushrooms are cooked through.