Openfaced Mushroom Sandwich

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb mixed mushrooms (preferably fresh chanterelles)
• 8 slices sourdough bread ( country bread works too)
• 2 tablespoons chopped fresh parsley
• 3 tablespoons butter, divided
• salt
• pepper

Recipe

• 1 rinse and thoroughly dry the mushrooms.
• 2 leave smaller mushrooms whole, and slice the larger mushrooms.
• 3 heat a non-stick skillet and add mushrooms to the dry skillet (without oil or butter). the mushrooms will release liquid as they fry. when all the liquid is gone, add 1 tbsp butter. continue to fry until they brown and crisp around the edges. season with salt and pepper and set aside.
• 4 grill the bread in a pan, using the remaining butter. (can also toast the bread and spread with softened butter.).
• 5 place two slices of grilled bread on each plate. top the slices with 1/4 of the mushrooms and sprinkle 1/2 tbsp of the parsley on top.
• 6 excellent served with a cold beer!