Fortunately, on the way to the famous ‘pick-yourself-a-bouquet’-field there is a stand on week-ends, situated right beside a somewhat desolate looking “établissement”, selling white asparagus and strawberries in spring, cherries, currants, blueberries, chanterelles and porcini in summer.
Simple Sunday dinner
4 new potatoes
200 g porcini mushrooms
1 onion or 2 spring onions
50 g smoked tofu
2 Tbs. oil
a handful of arugula
a handful of small cherry tomatoes
1 Tbs. linseed oil
1 Tbs. raspberry vinegar
Slice the potatoes, clean the mushrooms with a brush and slice them too – very thinly. Cut the onion in small cubes (or the spring onion in rings). Cut the smoked tofu in cubes.
In a pan heat the oil to medium, fry the potatoes for some 8 min, add the porcini, fry another 8-10 min, add the tofu and onion fry until it is golden brown. This may take another 5-6 min.
Then season with salt and pepper. Add some chopped arugula.
Serve with a green salad with linseed-raspberry vinegar dressing.