I had to bite the bullet and get over my horror of the mushroom for the next of our Great Bear adventures. One of the requisites of creating a movie star dish appropriate to the station stop on Simon Patterson’s reimagined Northern Line is that it can be eaten on a station platform.
It doesn’t always work that way (Rip Torn’s Omelet Mexicali springs to mind) but it’s best if the dish is portable in Tupperware
even if it has to be constructed in situ.
I presented the goodies to the roundel as per tradition
and bit the bullet.
Mr R wasn’t really sure about these either…
But I guess that if you like mushrooms, you’ll like these. I used some very fancy mushies from Harvey Nichols and mixed the other bits and bobs through them.
Usually after we’ve scoffed a Great Bear recipe on a station platform, we go to a local hostelry for refreshments but alas, Mr R did a bit of research on the day of our trip and realised there were NO PUBS NEAR THE STATION. My word!
We headed to the next stop on the line (Golders Green) and went to a restaurant I’d had my eye on for quite a while, L’Artista, underneath the bridge near the tube. I’ve always thought it looked like a strange place and indeed, it was BONKERS.
All of the photos we took of each other the rest of that afternoon were pretty bonkers too, so I shall draw a veil over that and just give you the recipe and the station factoids!
Cary Grant’s Mushroom Canapés
1 x 8oz can mushrooms
2 tablespoons oil or fat
1 cup spinach
1 fresh tomato
1 tablespoon French Dressing
2 drops Tabasco Sauce
8 rounds bread
Saute chopped mushrooms in hot fat gently for 5 minutes being careful not to brown. Add to finely chopped spinach and tomato with French dressing and sauce. Toast bead to golden colour on one side and butter other side. Arrange mushroom mixture on buttered side of toast and serve.
Serves 8
Mr Rathbone’s Station Factoids
