By Peggy O’Mara
You can use any kind of mushrooms for this or a combination of your favorite kinds. I use simple button mushrooms.
1 1/2 pounds of mushrooms
4 tablespoons olive oil
4 tablespoons chopped parsley
2 to 4 minced garlic cloves
2 1/2 tablespoons butter
2 to 3 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons cilantro, chopped
chili powder or black pepper
Wash and dry mushrooms, and slice thinly.
Mix with oil, parsley, garlic, salt and pepper.
Melt butter in a skillet until sizzling.
Add mushrooms to butter and sauté
five to eight minutes. Stir constantly and sauté until the mushrooms are just beginning to release water.
Add lemon juice, vinegar and cilantro.
Cook over high heat for about five minutes, stirring constantly.
Mound over toast and dribble pan juices over the top.
Garnish with a dash of chili powder or ground black pepper.