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15 April 2007-  Mushrooms Waiheke

Easy, cheap, quick and delicious.

A team of journalists and cameramen from Noumea came to Waiheke island to cover a meeting of former crew members of the Rainbow Warrior for R.F.O. (Radio France Outremer,  a French TV channel for overseas territories.)

On the last day of their visit we invited them for dinner. We simply threw some steaks and veges on the barbecue in the true Kiwi fashion. They asked me for the recipe of the mushrooms I cooked to go with the meat.

There it goes.

Buy some large flathead mushrooms.(These are the same kind of mushroom as the white button. They simply have been left to mature an extraday.)  Plan for one mushroom per guest but buy a couple more because they are very fragile and if some break during transport and handling, they will become useless for this particular recipe.

First prepare a pesto made of garlic, capsicum, parsley and some basil all finely chopped or crushed and mixed in olive oil. Also add bread crumbs, salt, pepper and whatever else takes your fancy. Make enough of this mixture for one table spoon per mushroom or more.

Gently wash the mushrooms under cold water, leave their skin on but cut off any protruding stems. Turn the mushrooms flat on their back, the gills facing up and pour some olive oil on each of them, sprinkle them with salt and pepper, Spread one table spoon of your pesto on each mushroom, topping it with a generous sprinkle of finely grated parmesan cheese.

You can now fry the mushrooms belly up in shallow olive oil. Use either a frying pan or the barbecue plate. Five to ten minutes is all it takes, I prefer them well done. Serve hot, with the meat and a side salad.

Please keep each steak under 200 grams. Red meat is delicious and nutritious but I find obscene and repulsive the huge steaks I sometimes see being served at some restaurants. lets not dig our own grave with our own teeth. If you think that your guests will be very hungry, make something else to go with the meat and mushroom, like a bowl of pasta.




5 July 2009
La tarte aux pommes à la broche...
1 july 2009
Le cassoulet c'est degueulasse
20 June 2009
The mystery of the missing socks
10 June 2009
Les maisons d'editions de bandes dessinees francaises sont toutes nulles, archi nulles…

18 May 2009
Waiheke public art
10 May 2009
Supprimons les subventions...
20 April 2009

  Wheelie, wheelie, wheelie stupid...
10 April 2009
  Les subtilités de la langue francaise...
31 March 2009
 Un patron de 3M séquestré...
25 March 2009
   Change has come to the White House...

23 March 2009
   Dirty jokes in my inbox today...

26 October 2008
Photos pornos de ma femme
25 October 2008
Marie-France 50th Birtday
10 October 2008
   Waiheke Island

25 June 2008
My Google Earth places...
10 May 2008
Photos of my foundry
28 April 2008
  Environmental impact.
12 March 2008
Why I fired my secretary…

25 January 2008
The ceramic shell technique
20 January 2008
Beef Kebabs
25 December 2007
Stuffed Cabbage
2 December 2007
La lettre de George Sand a Alfred de Musset

15 October 2007
Mon CV
10 October 2007
  Le Gratin Dauphinois, façon Onetangi

10 May 2007
  La Soupe à l'oignon.

15 April 2007
  Mushrooms Waiheke

22 March 2007
  La loi CPE...

15 December 2006
  The Fish Soup
15 October 2006
  The soufflé au fromage.

01 May 2006
  La Dorade farcie.



© Copyright Olivier Duhamel 2003-2009