Sautéed Mushroom on Warm Toast


  • 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


  • 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.

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