Chestnut Mushroom Toast

INGREDIENTS
1/2 LB CHESTNUT MUSHROOMS
2 TBSP BUTTER
1 CLOVE GARLIC MINCED
1/2 A BUNCH FRESH FLAT-LEAF PARSLEY MINCED
1/4 LEMON, JUICED
SALT TO TASTE
INSTRUCTIONS
- WHISK THE GARLIC AND LEMON JUICE TOGETHER IN A SMALL BOWL.
- CUT THE MUSHROOM CAPS IN HALF AND THE STEMS INTO BITE SIZE        PIECES.
- ADD 3/4 OF THE BUTTER TO A HEAVY-BOTTOMED PAN ON MEDIUM-        HIGH HEAT.
- ONCE THE BUTTER IS JUST ABOUT TO TURN BROWN, ADD YOUR            MUSHROOMS AND COOK THOROUGHLY.
- ADD THE REST OF THE BUTTER AND TURN OFF THE HEAT.
- ADD THE GARLIC-LEMON MIXTURE AND PARSLEY TO THE PAN AND        TOSS WELL. SEASON WITH SALT TO YOUR LIKING.
- SERVE ON TOASTED BREAD WITH EGGS (POACHED, FRIED, SCRAMBLED,    ETC) AND TOPPED BY YOUR FAVORITE CHEESE.
THIS RECIPE INTERCHANGEABLE WITH ANY MUSHROOM. THEY CAN BE ADDED TO SALADS, USED AS A SIMPLE SIDE DISH OR EXPANDED TO CREATE A MAIN DISH.
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