Mushrooms on Toast, Provençale Style

Name: Mushrooms on Toast, Provençale Style
Yield: Makes 2 generous servings
Ingredients: 2 teaspoons chopped marjoram and ½ teaspoon chopped thyme, or several pinches of herbes de Provence; ½ pound firm white mushrooms; 2 or 3 slices of bread; 2 tablespoons chopped parsley; ¼ cup mixed light and virgin olive oils, approximately; coarsely ground or crushed peppercorns; salt; 1 garlic clove, chopped; lemon juice

Preparation info

Makes
2
generous servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Most mushroom and toast dishes include a creamy sauce or cheese, but this one, based on a Provençale recipe, uses lots of garlic and olive oil. Serve it over toast for an appetizer or a small meal.

Ingredients

½ pound firm white mushrooms
¼ cup mixed light and virgin olive oils, approximately

Starter
Lunch
Vegan

Method

Cut the mushrooms into halves or, if very large, quarters. Cut them evenly or, for a more jaunty appearance, at odd angles. Toss them with the olive oil, a light sprinkling of salt, the pepper, garlic, a squeeze of lemon, and the dried herbs, if using. Set aside to marinate for at least 15 minutes.

Just before you’re ready to eat, toast the bread. Brush one side of the toast with olive