‘Shrooms

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!

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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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