By Peggy O’Mara
You can use any kind of mushrooms for this or a combination of your favorite kinds. I use simple button mushrooms.
Mix sliced mushrooms with:
Melt 2 ½ Tablespoons butter in a skillet until sizzling.
Add mushrooms to butter and sauté five to eight minutes. Stir constantly and sauté until the mushrooms are just beginning to release water.
Cook over high heat for about five minutes, stirring constantly.
Mound over toast and dribble pan juices over the top.
Garnish with a dash of chili powder or ground black pepper.