"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Parsley, Lemon and Garlic Mushrooms on Toast Recipe
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This recipe for Parsley, Lemon and Garlic Mushrooms on Toast, by Craig Carroll, is from The Carroll Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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)
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.
I like to use Chanterelle mushrooms for this recipe. If wild mushrooms are not available use Portabelo.
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