I love this time of year at the farmer’s market, when there’s still lots of fruit, all the late summer vegetables of the Mediterranean are in full swing and pumpkins and squashes are starting to make an appearance.
Today the mushroom man had oyster mushrooms of the most exquisite pink, which of course had to be sampled.
We fried them in a little oil and butter in which a halved clove of garlic had been softened. (Actually I accidentally made a ‘beurre noisette’ because the Minx was refusing to go down for her afternoon nap, but it worked really well.)
We then sprinkled them with chopped flat leaf parsley, added a little seasoning, squashed them between two wodges of ciabatta and stuffed our happy, smiling faces. I think this might be why I have a weight problem.
For the curious amongst you, the mushrooms turn a beautiful salmon pink when cooked.
For the even more curious I am dithering between making courgette flower pasta or risotto for supper tonight.
Do both, do both and then post pictures.
Only kidding P!
But do let us know how supper turns out. Whichever one you choose.
Cherry
Tesco’s had run out of risotto rice, so we made pasta instead. UTTERLY delicious.
Has this turned into one of those blogs where people describe what they had for breakfast every day?
“Has this turned into one of those blogs where people describe what they had for breakfast every day?”
Well, it’s certainly going that way. So. Does Special K with raspberries and blueberries and semi skimmed milk impress as much as pink oyster mushrooms au beurre noisette?
You culinary challenged friend
xx