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.
Six mummies, six babies and six buggies (and NO lift, thanks V&A) finally made it to 
Interestingly the Minx was also completely captivated – though I think mostly by the accompanying pounding music and the great lighting. She did however stare long and hard at this outfit before looking away rather bewildered. Surrealism is clearly wasted on the young. 
