Use only fresh, firm, rather small mushrooms for this recipe, and don’t try to substitute dried herbs for fresh. The flavor of this dish is wonderful, but it depends on just the right balance of seasonings.
Serves 4 to 6
• 1½ lbs. fresh mushrooms
• 4 Tbs. olive oil
• 4 Tbs. finely chopped fresh parsley
• 2 medium cloves garlic, minced
• salt to taste
• fresh-ground black pepper to taste
• 2½ Tbs. butter
• 2 Tbs. fresh lemon juice
• 1½ Tbs. cider vinegar or wine vinegar
• 2 Tbs. chopped fresh cilantro (coriander leaves)
• 4 to 6 large slices of French or pumpernickel bread, toasted
1. Wash the mushrooms, trim off the stems, and cut them in half unless they are very small. Toss the mushrooms in a bowl with the olive oil, parsley, garlic, and some salt and pepper. The mushrooms can be prepared ahead of time and kept in the refrigerator, covered, for up to 1 day.
2. Melt the butter in a large skillet and when it is sizzling, add the mushrooms. Sauté the mushrooms over high heat for 5 or 6 minutes, stirring constantly. They should be just tender and beginning to release water.
3. Add the lemon juice, vinegar, and cilantro. Cook the mushrooms for about 5 minutes more, still over high heat and still stirring constantly. Mound the mushrooms on top of the toast, dividing them equally among the 4 to 6 slices, and drizzle the liquid that is left in the pan over them. Serve immediately!
