Preparation:
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 the mixture. Sometimes it will improve in flavor with the addition of
the lemon juice. Sometimes it doesn't seem to be needed.
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 |
