Mushroom on Toast | At Down Under | Viviane Perenyi

Both Paprika and I started winter with a nasty cold which partly ruined our long Queens birthday week-end. We are slowly recovering. I don’t have any appetite at the moment and until yesterday I felt like a vegetable.
And to add to the fun, our home is a mess with boxes popping like mushrooms in each corner.
Yes, Paprika and I are going to move.
A matter of weeks now and we’ll be on the other side of the Tasman sea. To be honest, it’s hard for me to speak about it. Part of me is excited about the change and another is sad to leave this Kiwi life…

Blog-wise I will try my best to update, but I hope you’ll understand the slower pace for the coming weeks.

For today I keep it simple with this mushroom on toast, tartine aux champignons. A lunch for one really, but the béchamel is enough to prepare 4 tartines. So you can proportionally increase the quantity of mushroom and bread to use up all the sauce.

Mushroom on Toast | At Down Under | Viviane Perenyi All images © 2013 Viviane Perényi

Mushroom on Toast (for one)

2 medium size mushroom (white button), sliced into 1/2cm (1/5″) thick
1 sprig of parsley, finely chopped
1 slice of sourdough bread
2-3 sage leaves
10g (1 tbsp) grated cheese (I used Gruyère, but Parmesan works fine too)
A garlic clove, mashed
Olive oil
Salt and pepper

Olive Oil Béchamel

250ml (1cup) milk
1 tbsp flour
1 tbsp olive oil
Salt, pepper and nutmeg

To prepare the béchamel, slowly warm up the milk over a low fire until it boils. Pour it in a jug and keep it aside. Rinse the pan, heat the olive oil over medium fire and add the flour. Stir constantly for a couple of minutes. Then pour the milk step by step whisking after each addition. You should get a smooth lump free texture. Keep on stirring until the texture thicken and get the consistency of a cream. Season with salt, pepper and nutmeg.
In a frypan over medium-high fire heat olive oil, add garlic and stir until fragrant. Add parsley and stir. Mix in mushrooms and cook for a couple of minutes stirring from time to time. Season with salt and pepper.
Spread the béchamel on the bread, top with mushrooms, sage leaves and grated cheese. Grill (broil) for 5 to 10 minutes. Serve with a green leaf salad.

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Paprika et moi avons démarré l’hiver avec un bon rhume qui a gâché en partie notre Queens birthday week-end. Nous nous remettons peu à peu. Je n’ai toujours pas beaucoup d’appétit et jusqu’à hier je me sentais un peu comme un légume.
Pour couronner le tout, c’est le bazar chez nous, avec des boîtes en cartons qui traînent aux quatre coins.
Oui, Paprika et moi déménageons.
Encore quelques semaines et nous serons de l’autre côté de la mer de Tasman. Pour être honnête, ce n’est pas évident d’en parler. Une part de moi est excitée par le changement et l’autre est chagrine de quitter cette vie Kiwi…

Concernant le blog je ferai de mon mieux pour la mise à jour, mais j’espère que vous comprendrez le ralentissement pour les semaines à venir.

Pour aujourd’hui, je garde les choses simples avec cette tartine aux champignons. Une déjeuner solo, mais la béchamel est suffisante pour préparer 4 tartines. Donc vous pouvez augmenter proportionnellement les quantités de champignon et de pain pour utiliser toute la sauce.

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