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.

This entry was posted on Thursday, August 11th, 2005 at 1:26 pm and is filed under Toast Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.