Last Saturday I finally made it to Broadway Market in Hackney to check out a place that I’ve wanted to try called L’Eau a la Bouche.
After browsing the small café/deli and taking mental notes (and sneaky pictures) of their recycled timber shelving and food display units, the lure of the produce and east london locals on display outside at the farmers market was too great and I opted for a takeaway coffee (La Marzocco was there in la Bouche but in the company of Union rather than Monmouth coffee).
I had a recommendation from a local and before he could say ‘ouvre la bouche’ I had devoured a damn tasty sandwich from Sporeboys's mushroom stall prepared using their magnificent looking wild mushrooms in a small fry pan and extreme wind conditions.
I took down the recipe in my mental note pad.
Fried mushroom sandwich
Throw a couple of generous handfuls of a mixture of sliced mushrooms (note nifty slicer in foreground of photo) into a fry pan with melted butter. Stir for a few minutes then add salt and pepper, some chopped garlic, and a handful of flat leaf parsley. Transfer mushrooms onto a slice of sourdough bread, grate with fresh Parmesan and drizzle with olive oil before topping with another slice of sourdough.