"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Parsley, Lemon and Garlic Mushrooms on Toast Recipe

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This recipe for Parsley, Lemon and Garlic Mushrooms on Toast, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Unsalted Butter
1 Medium Onion (chopped)
1 Clove Garlic
3 1/2 c. Assorted Wild Mushrooms (trimmed and sliced)
3 T Dry Sherry
5 T. Chopped Fresh Parsley
1 T. Lemon Juice
Salt
Pepper
4 Slices of Toast (Preferably sour dough)

Directions:
Directions:
Melt the butter in a large nonstick fry pan and gently saute the onion without letting it color. Add the garlic and mushrooms, cover and cook for 3-5 minutes. Add the sherry, cook uncovered to evaporate liquid. Stir in parsley and lemon juice then season to taste with salt and pepper. Toast the bread and spread with butter. Spoon the mushrooms over the toast and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes.
Personal Notes:
Personal Notes:
I like to use Chanterelle mushrooms for this recipe. If wild mushrooms are not available use Portabelo.

 

 

 

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