Creamed mushrooms on anchovy toast

• 4 slices buttered toast (see recipe)
• 1/2 pound fresh mushrooms
• 1 tablespoon butter
• 2 tablespoons heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 teaspoons anchovy paste
• 1 tablespoon finely chopped parsley

1. Prepare the toast.
2. As the toast bakes, slice the mushrooms thinly.
3. There should be about three cups.
4. Heat the butter in a heavy saucepan and add the mushrooms.
5. Cook, stirring, until the mushrooms give up their liquid.
6. Continue cooking until this liquid evaporates.
7. Add the cream, salt and pepper, and cook about one minute longer.
8. Spread each slice of toast with one-half teaspoon anchovy paste.
9. Spoon an equal portion of the mushrooms over the anchovy paste.
10. Sprinkle with parsley and serve immediately.

buttered toast, mushrooms, butter, heavy cream, salt, freshly ground pepper, anchovy paste, parsley

Taken from cooking.nytimes.com/recipes/2565 (may not work)