Mushrooms from the east

This being midweek and a time to give high-living a bit of a wide berth, I decided to cook a mushroom, cream and parsley sauce to go with pasta.

The button mushrooms were local. The parsley was local. The dried porcini came from...Serbia!

That surprised me because I didn't imagine this country had enough of a market for wild mushrooms to encourage their importation from a far-flung bit of Europe.

Which suggests that British tastes are getting more sophisticated - or new arrivals from the East are creating new markets for food.

Either way, it's encouraging.