Sauteed Mushrooms

1 lb. fresh mushrooms
2 slices buttered toast
1 small onion, chopped (about 1/4 cup)
2 tbsp. margarine or butter
2 tbsp. olive or vegetable oil
Juice of 1 lemon (about 1/4 cup)
1 tsp. ground nutmeg
1/2 tsp. salt
Dash of pepper
1 clove garlic, finely chopped
1/4 cup snipped parsley

Prepare mushroom, slicing parallel to stem. Remove crusts from toast. Cut each slice into 4 triangles.

Cook and stir onion in margarine and oil in 10-inch skillet over medium heat until tender. Stir in mushrooms, lemon juice, nutmeg, salt, pepper and garlic; reduce heat. Simmer, uncovered 5 minutes; stir in parsley. Serve over toast triangles.

Servings: 4

Deviled Mushrooms

1/2 to 1 lb. fresh mushrooms
1 tbsp. flour
4 tbsp. melted butter (1/2 stick)
1/2 cup milk
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. paprika
4 slices toast

Rinse mushrooms; slice bottom of stem off. Quarter mushrooms and toss in flour. Saute in butter until just browned. Season with a little salt and pepper. Stir in next 4 ingredients. Simmer 10 to 15 minutes. Serve on toast.

Hi Helen, I don't know if either of these recipes is close, but thought I'd share them with you just in case. Happy Cooking! Betsy