Wild Mushrooms On Toast

Wild Mushrooms On Toast

• Wild Mushrooms, we used Dryad's Saddle because that is what the market had on offer, probably about 1 quart worth
• 4 tablespoons butter
• Sea salt and freshly ground black pepper
• 1/2 cup white wine
• 1 cup fresh parsley leaves, roughly chopped
• Crusty bread, sliced thick and toasted

Brush mushrooms free of dirt, trim and slice into bite size pieces (mushrooms shrink considerably when cooked).  Melt butter in a skillet over medium heat.  Add mushrooms, they should sizzle immediately, and season to taste with salt and pepper.  When mushrooms start to take on a little color, add wine and let bubble up.  Simmer just until mushrooms are tender.  Stir in parsley and spoon over toast.