A hot, succulent mushroom and crispy bite of toast is what you get when you bit into this tempting appetizer. Lemon and parsley flavor the butter in which the mushrooms are sauteed.
These ingredients are easy to keep on hand for that unexpected guest who drops in for a drink. The appetizers are excellent with a glass of white wine, if you wish. Also fresh mushrooms can be used in place of the canned.
Hot and Cold Appetizers, Section 1, Card 5
Hot Mushrooms On Toast
- 1/4 cup butter
- 1/2 lemon juiced
- 2 tablespoons parsley minced
- Dash white pepper
- 1 4 1/2 ounce jar whole mushrooms drained
- 3 slices firm white bread lightly toasted
- 2-3 tablespoons butter
- parsley sprigs
Melt butter in large skillet. Stir in lemon juice, parsley, and white pepper. Add the mushrooms. Heat through.
Meanwhile, cut the toast into 1-inch squares. Fry until crisp in butter in the skillet.
Remove tost squares to a warm serving plate. Use a toothpick to secure a hot mushroom to each square. Garnish with parsley sprig.
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