• 2 fairly large, flat mushrooms per person
• 2 thick slices bread per person, cut into rounds with a cutter, approximately to fit each mushroom
• a

Fry the mushrooms in butter very gently, until tender. Keep hot. Butter the bread on one side and spread mustard thinly over the butter. Fry it on the plain side only in the pan in which mushrooms cooked, so that the bottom is crisp and the mustard and butter on the soft top have soaked in a little. Place a mushroom on each croûton and serve very hot.