Tag Archive: mushroom


Saffron Milk Cap Mushroom | At Down Under | Viviane Perenyi

Feeling lucky today.
A friend gave me saffron milk cap mushrooms she picked just a day earlier…




Mushroom Close Up | At Down Under | Viviane Perenyi

Are you a big picture or a detail oriented person ?
While I like to have an overview, more often than not I find myself drawn to details.
That tendency or the other defines the way we approach things and see them.
Same only different…


Mushroom on Toast and a Move

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.