However I was still a bit surprised to find a nice stand of field mushrooms under the Norfolk pines at Emily Bay when I had finished doing the glass bottom boat. Certainly after spending an hour looking at fish and coral I didn’t expect to find a feed of mushrooms but I wasn’t slow swooping down on them.
So heading home I walked into find that the cousin of Gaelene’s dad, Annette, had left a couple of bottles of homemade vinegar on the kitchen table.
You’ve got to love Norfolk the way people just wander in and leave things for you.
Annette had been telling me the other night about how she makes her own vinegar from banana skins. I was keen to try it so you can imagine how pleased I was to find the two bottles on the table. Many thanks Annette.
Now back to mushrooms and the vinegar; what could be better then fresh marinated field mushrooms marinated in homemade banana vinegar, on toast.
So here is my recipe for what turned out to be a great lunch on a beautiful winters day with fresh produce from friends and nature.
Marinated mushrooms on toasted bread. (serves 4)
500 grams mushroom either field or button; ¼ cup fresh thyme; ¼ cup chopped parsley; ½ cup olive oil; three tablespoon banana vinegar or cider vinegar; squeeze of lemon juice; one clove of garlic; dash of salt; ground black pepper.
Blanch the chopped mushrooms in boiling water for one minute, drain well.
Grab a French stick and cut across at a diagonal into eight pieces, toast, then brush with olive oil and rub with a clove of garlic.
Place two slices on a plate and top with mushrooms then sit back with good friends, and a cold light lager like a corona and enjoy.
Hope you like it. A remember life is about the simple things – a stand of mushrooms under the pines, a gift of vinegar from a friend – and one’s life is instantly richer.
See yorlyi morla. John.
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