No, not THOSE kind.  The cooking kind.  The next time you find you have an inordinate amount of mushrooms on hand and you don’t know what to do with them, may I suggest the following easy and delicious recipe from Vegetarian Epicure Book Two (Book 2) by Anna Thomas

Mushrooms on Toast

Wash, trim, and cut up about 1 1/2 lbs of fresh, firm, small mushrooms. Toss mushrooms in a bowl with 4 Tbs. of olive oil, 4 Tbs. freshly chopped parsley, 2 medium cloves of garlic, minced, and some salt and pepper.

Melt 2 1/2 Tbs butter in a large skillet and when sizzling, add the mushrooms.  Saute on high heat for 5 to 6 minutes, stirring constantly.  They should be just tender and beginning to release water.

Add 2 Tbs. fresh lemon juice, 1 1/2 Tbs vinegar (cider or wine although tp prefers none because he thinks it overwhelms the natural flavor of the ‘shrooms), and 2 Tbs. fresh chopped cilantro.  Cook for about 5 minutes more, still over high heat and still stirring constantly.

Mound the mushrooms on top of 4 to 6 slices of toast (French or pumpernickel are suggested  but I use any old toast b/c, really, it’s just a vessel for carrying the delectable mushrooms to your mouth). Drizzle any liquid that is left in the pan over them and serve immediately.

Bon appetit, mon petit champignon!



3 responses to “‘Shrooms

  1. This looks delicious. If I weren’t working eleventy-nine hours a day, I would make it immediately. Now post your green bean recipe, because I always forget how that one goes.

  2. guess you’ll just have to wait until your next sojourn to dc.

    green beans coming up.

  3. oh! crazy! i can see the ‘related post’ thing now. weird.

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