#39. Sauteed Mushrooms on Toast

This is from the Williams Sonoma book Easy Vegetarian, but it's so simple it almost doesn't count as a recipe. In fact, I'm not even going to get the book out again to look up the actual recipe name or ingredients or instructions or anything. I've even made it by accident in the past, sort of, by using bread to soak up the delicious juice left behind by sauteeing mushrooms. In this scenario, you pile the mushrooms on top of the toast and then pour on the juice.

The book said to use white bread and butter--I used whole wheat bread and half butter, half olive oil. Sautee the mushrooms until browned in your preferred kind of fat (you don't even need to use fat if you don't want to because the mushrooms release juices as they cook and have plenty of flavor). Salt and pepper the mushrooms. Toast the bread (I toasted it in the same pan I used to cook the mushrooms). Then throw everything together like this:

B+