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German Mushrooms on Toast

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  • 1 lb Fresh mushrooms
  • 1/2 Butter
  • Juice of 1 lemon
  • 1/4 c Flour
  • 1 1/2 c Rich brown gravy (canned may be used)
  • Salt
  • Freshly ground pepper
  • g Nutmeg
  • 8 Toasted firm white bread slices, crust removed
  • Chopped fresh parsley


Wash the mushrooms and pat dry. Cut off tough stem ends. Cut crosswise into thin slices. Heat the butter and lemon juice in a large skillet. Add the sliced mushrooms and saute over medium heat for 2 minutes. Stir in the flour and half the gravy. Cook, stirring 1 minute. Add remaining gravy, white wine, salt, pepper and nutmeg to taste, and cook, stirring 1-2 minutes, until the mixture thickens. Cut toast into triangles and spoon the hot mushroom mixture over them. Sprinkle with parsley. Yield: 4-6 servings.Subj: German DIsh German Mushrooms On Toast