Recipe Archives->Sandwiches->Mushrooms Toast

SAUTED MUSHROOMS ON TOAST

2 cups fresh mushrooms 
2 shallots
2 tbsp fresh chopped parsley
1 tbsp butter
1/2 tsp lemon juice (preferably fresh)

Clean the mushrooms in cold water.  Cut or pull the stems off of
the mushrooms (save them for mushroom soup or a duxell) and slice
the caps into 3/16 inch slices.

Finely chop the shallots.  If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite
way.

Heat a frying/saute pan over medium-high heat.  Add the butter and
let it melt.  When the butter is bubbling, add the mushrooms.
Saute, tossing or stirring until the mushrooms start to brown.  If
a lot of juice comes out of the mushrooms, simply boil it away and
keep on.

As the mushrooms start to brown, add the shallots (or onion and
garlic) and the chopped parsley.  Finish browning the mushrooms.

Taste and adjust seasonings.

Spoon the sauted mushrooms over warm, buttered toast.

If you want to be fancy, cut the crusts off of the bread before
you make the toast, cut it diagonally after it is toasted and
buttered and call it 'toast points.' Sprinkle a little fresh chopped
parsley on top of the mushrooms and put a small sprig of parsley
on the plate beside.

Optional: In place of shallots, use about 2 -3 tablespoons of finely
chopped fresh chives.

Printable version: mushrooms-toast.txt.