Mushrooms seasoned generously with garlic make an appealing first course. Serve the hot open-face sandwiches to eat with knives and forks.
The sandwiches can be assembled ahead and placed on the baking sheet, ready to go into the oven. If you like, you may substitute the garlic cloves with 2 teaspoons fresh, chopped herbs, adding more lemon juice.
Makes 4 servings.
For 2 servings: half of the ingredients.
For 8 servings: double the ingredients.
Quick and Tasty
Hot and Cold Appetizers, Section 1, Card 12
- 1/2 pound mushrooms sliced
- 1/4 cup butter
- 2 cloves garlic minced or pressed
- 1/2 teaspoon salt
- dash white pepper
- dash nutmeg
- 1 teaspoon lemon juice
- 1/4 cup whipping cream
- 4 slices firm bread toasted
- 2 tablespoons parsley chopped
Saute mushrooms in heated butter in a large frying pan until they begin to brown lightly. Mix in garlic, salt, white pepper, nutmeg, lemon juice, and cream. Cook, stirring, until cream begins to thicken. Remove from heat.
Place bread in a single layer on an ungreased baking sheet. Spoon mushrooms and cream evenly over toast. Sprinkle with parsley.
Bake at 450 until mushrooms and cream look bubbly, 5 to 8 minutes. Serve at once.