Openfaced Mushroom Sandwich

• 1 lb mixed mushrooms (preferably fresh chanterelles)
• 8 slices sourdough bread (white country bread works too)
• 2 tablespoons chopped fresh parsley
• 3 tablespoons butter, divided
• salt
• pepper

1. Rinse and thoroughly dry the mushrooms.
2. Leave smaller mushrooms whole, and slice the larger mushrooms.
3. Heat a non-stick skillet and add mushrooms to the dry skillet (without oil or butter).
4. The mushrooms will release liquid as they fry.
5. When all the liquid is gone, add 1 tbsp butter.
6. Continue to fry until they brown and crisp around the edges.
7. Season with salt and pepper and set aside.
8. Grill the bread in a pan, using the remaining butter.
9. (Can also toast the bread and spread with softened butter.
10. ).
11. Place two slices of grilled bread on each plate.
12. Top the slices with 1/4 of the mushrooms and sprinkle 1/2 tbsp of the parsley on top.
13. Excellent served with a cold beer!

mixed mushrooms, bread, parsley, butter, salt, pepper

Taken from www.food.com/recipe/openfaced-mushroom-sandwich-427601 (may not work)