Saturday, 10 February 2007
A MUSHROOM SANDWICH
I quite often buy a loaf of sourdough bread from our local bakery, Circle, on a Saturday morning and today was no exception. This bakery is one of the reasons that I love our flat, the sourdough is great and they make the most buttery croissants and the most perfect baguettes that I have tasted outside of France. I popped the bread into my bag and jumped on a bus up the road to go and buy a few food magazines. As I was buying the new issue of Donna Hay's magazine my mind started to drift towards lunch and, as I just happened to be in the Harvey Nichols food hall, I decided that one of the field mushrooms on display would be perfect for mushrooms on toast. However, as I walked back down the hill that didn't seem quite right. By the time I had got back to the kitchen a mushroom sandwich idea had formed. I sliced the giant beast of a mushroom and fried it in some butter, while this was cooking I bashed up half a garlic clove with some sea salt, stirred in some mayonnaise (Hellman's) and then on a whim a little dijon mustard. I laid out two slices of bread, put mushrooms on one side, slathered on half of the mayonnaise, added a few oak leaf lettuce leaves, more mushrooms and then the rest of the mayonnaise on the other slice of bread. I put it all together, sliced into two and ate. I had already decided that this would taste good but it was better than I had imagined, I kept having to dodge the buttery mushroom juices that were dripping onto my plate but that was definitely no bad thing.