Zette Loves Aladdin's Cave

The wildly talented photographer and Man Ray muse, Lee Miller "drifted into cooking" and anointed her very cool kitchen with the name, "Aladdin’s Cave". Snowballs were always in the freezer, along with the pesto from her basil harvest and tarragon-flavored oil. Zette can’t resist a Lee Miller recipe tonight and wants to know, “What do you call the culinary circus of delights that is your kitchen?”

Penroses

16 very fresh, closed mushrooms, about 2 ½ inches in diameter
Olive oil
Salt and pepper
Madeira or Marsala
Mousse de foie gras or other delicately flavored liver pate
Paprika
16 slices white toast
1 bunch watercress
Thin zests of carrot for garnish

Remove the stems from mushrooms by cutting carefully: do not pull out, as the mushrooms will collapse in cooking. To retain juiciness, sauté open side down first, then outside down. Add salt, pepper, and Madeira or Marsala to taste, and cook until tender. Cool. Pipe or fill caps with a spiral of pale, pinkish mousse de foie gras or other pate; sprinkle paprika into the grooves. Butter and carpet bread with watercress; arrange mushroom roses on top; sprinkle with a few strands of carrot.

Serve with Zette White, mais oui?