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!