Ingredients

• 4 slices of whole wheat bread
• Extra virgin olive oil
• ½ lb Portabella mushroom
• 3-4 cloves garlic
• Flat leaf parsley
• Salt and pepper to taste

Method

• Chop garlic into very small pieces
• Slice mushroom into thick slices
• Add olive oil to a skillet and when it’s hot add garlic and sauté for about 30 seconds
• Add sliced mushroom and sauté until mushroom is quit crisp and all the water released by the mushroom is absorbed/evaporated
• Season with salt
• Brush olive oil to the bread slices and toast lightly on an oven toaster
• Divide cooked mushroom into 4 portions
• Top each toasted bread with a portion of mushroom
• Sprinkle with ground black pepper and top with chopped parsley
• Serve as a side dish with a bowl of soup or as a light meal
• Serves 2

Variation: Button mushroom can be replaced for portabella mushroom.  Also instead of olive oil, mushroom can be sautéed in butter.  But I prefer olive oil since its quite healthy.