Mushroom soup for lunch today with mushrooms from Costcutter, cooked according to a recipe from an Irishman with whom I used to work, many years ago now.
Appropriately, to feed one, 250g of button mushrooms from Ireland. Put a knob of butter, a little water and some freshly ground black pepper in a small saucepan. Bring to the boil. Add the sliced stalks. Add the caps. Simmer for 5 minutes. Serve with freshly thawed brown bread - in place of the fresh white bread indicated, which was not available.
Entirely satisfactory, if not quite as grand as my rose tinted memories of old. Rather like chips will never taste as good as my memories of a six penny bag (2.5 pence) of chips taken on a winter evening, after swimming, when I was perhaps twelve or thirteen. On special occasions a twelve penny bag, perhaps a little over the top. Probably cooked in dripping.
A snippet from the era when children were allowed to cycle through town, at night, without escort.
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