Wild Mushrooms On Toast
- Wild Mushrooms, we used Dryad's Saddle because that is what the market had on offer, probably about 1 quart worth
- 4 tablespoons butter
- Sea salt and freshly ground black pepper
- 1/2 cup white wine
- 1 cup fresh parsley leaves, roughly chopped
- Crusty bread, sliced thick and toasted
Brush mushrooms free of dirt, trim and slice into bite size pieces (mushrooms shrink considerably when cooked). Melt butter in a skillet over medium heat. Add mushrooms, they should sizzle immediately, and season to taste with salt and pepper. When mushrooms start to take on a little color, add wine and let bubble up. Simmer just until mushrooms are tender. Stir in parsley and spoon over toast.