Cheddar Mushroom Open-Face Sandwich

• 1 1/2 cups mushrooms fresh chopped
• 2 teaspoons butter melted
• 1 large eggs beaten
• 1 teaspoon oregano
• 1 cup cheddar cheese, very old, sharp shredded
• 6 slices rye bread dark, toasted
• 12 slices tomatoes very thin slices
• 1 x celery salt
• 1 x parsley leaves

1. Saute the mushrooms in the butter until tender.
2. Remove from the heat and stir in the egg and oregano.
3. Stir in the cheddar cheese.
4. Spread about 3 Tbls of the mixture on each slice of toast.
5. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste.
6. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated.
7. Garnish with the parsley and serve.

mushrooms, butter, eggs, oregano, cheddar cheese, bread, tomatoes, celery salt, parsley

Taken from recipeland.com/recipe/v/cheddar-mushroom-open-face-sand-3731 (may not work)