Ratings5 out of 52,291 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesCaroliboli6 years agoI learned this trick from a mushroom grower: try dry-sauteeing the mushrooms first. Just the mushrooms themselves, nothing else, in a hot pan, turning frequently, until they are slightly brown and have soaked up all their juices. Then add the butter and proceed with the recipe. They taste more mushroom-y when started this way.Sharon6 years agoWhen I make this, I begin with some thinly sliced shallots, before adding shrooms, and no garlic later. Also, when mushrooms are cooked and on the toast, I add a small amout of olive oil to the pan, and quickly toss some frisee or other bitter greens to warm and wilt just slightly. I serve the greens drizzled with a tiny amount of excellent balsamic vinegar, nestled next to the the open-faced sandwich. Devine combination.Lily6...
