I always fancied going to Glastonbury – not so much the festival, but just the town. Having been up and down the M5 year in year out on the way to and from Cornwall I kept passing the sign and thought a quick tour of the town, the Cathedral and the Tor would be worth the diversion. So a couple of years ago, when the M5 was shut, we headed in the direction of Glastonbury (via Clark’s village).
I’d heard and read a few things about Glastonbury but nothing quite prepared me for what we met on arrival in town. Everyone it seems was wearing velour – women in purple, men in green and black. Women has to have long, long hair and men had to have beards. I felt just a little out of place. Every other shop sold crystals, candles and essential oils.
There are, however, a lot of places to eat selling a wide selection of meat free dishes. We opted for a small pub where I had a mushroom sandwich. Here is my version of it. Not a difficult dish to make, and not particularly nutritious. But it does taste quite nice and is dead simple to make.
Take a good handful of roughly chopped mushrooms per person. Add a clove of finely chopped garlic, a splash of olive oil and a knob of butter and fry or roast until the mushrooms are soft. Season with salt and black pepper. Remove from the heat and stir in a little chopped parsley.
Take a piece of baguette, slice in half then fill with the hot mushroom mixture. Top with grated parmesan or cheddar.