Mushrooms Over Toast

By Peggy O’Mara

You can use any kind of mushrooms for this or a combination of your favorite kinds. I use simple button mushrooms.

• Wash and dry 1½ pounds of mushrooms. Slice thinly.

Mix sliced mushrooms with:

• 4 Tablespoons olive oil
• 4 Tablespoons chopped parsley
• 2 to 4 minced garlic cloves.
• Salt and pepper to taste.
• Set aside.

Melt 2 ½ Tablespoons butter in a skillet until sizzling.

Add mushrooms to butter and sauté five to eight minutes. Stir constantly and sauté until the mushrooms are just beginning to release water.

Add:

• 2 to 3 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons chopped cilantro

Cook over high heat for about five minutes, stirring constantly.

Mound over toast and dribble pan juices over the top.

Garnish with a dash of chili powder or ground black pepper.

Serve immediately.