Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh mushrooms |
| ½ each | Butter |
| \N \N | Juice of 1 lemon |
| ¼ cup | Flour |
| 1½ cup | Rich brown gravy (canned may be used) |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
| \N gram | Nutmeg |
| 8 eaches | Toasted firm white bread slices, crust removed |
| \N \N | 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