Stuffed mushrooms with mushroom duxelles, served as a platter

Sort the mushrooms: keep well-shaped ones for stuffing, pull off their stalks to leave a cavity, and scrape out the big ones at the last minute since they blacken.

Trim the small and ugly mushrooms and stalks for the stuffing.

Thinly slice equal amounts of onion and shallot, and grind the stuffing mushrooms finely in a food processor.

Melt the butter in a pan over medium heat, add the shallots and onions and sweat on low heat one or two minutes.

Stir in the ground mushrooms, season with a pinch of salt and pepper and a hint of lemon.

Simmer on low heat until totally dry, approximately 15 minutes, then mix in chopped parsley.

Fry forest mushrooms in olive oil on high heat as a garnish and set aside; colour the bottoms of the mushroom caps in the pan and drain on kitchen towel.

Brush a tray with olive oil, mound duxelles into each mushroom and set them on the tray; optionally top the bigger ones with tomato sauce or breadcrumbs.

Bake 30 minutes at 170 degrees Celsius (about 340 Fahrenheit).

Arrange a platter with lemon, bread, olives, artichokes and goat cheese, add the stuffed mushrooms, then dots of tomato paste, diced goat cheese, dill, a drizzle of the cheese's olive oil, the fried forest mushrooms and parsley.