I think of this recipe as somewhat retro in that I remember my Mom making these when I was pretty young.  The neat part about it is the secret ingredient - anchovy paste, which provides a more rich and salty bite when it combines with the butter and seeps down into the toast.  If you have a friend who still has a “yuck” thing about anchovies, have them try these delicious bites - I bet they won’t be able to figure out what’s in them.

I like to use small button mushrooms as homage to the retro idea, but you could use a mix of wild mushrooms to make it more modern.  Likewise, you could use fresh thyme instead of parsley and a mixed grain bread rather than white.

Mushrooms on Toast

Makes 24 pieces

6 slices of white bread
4 Tbls. butter
1 Tbls. anchovy paste
24 button mushrooms
1 Tbls. finely chopped parsley

Cut the crusts off each of the bread slices and cut into four squares.  Bake in an oven at 200 degrees for about 20 minutes or until toasted.  Cool to room temperature.

Mix 2 Tbls. of the butter with the anchovy paste.  Spread some of the butter mixture over each of the toasts.

Pull the mushroom caps off the stems and wipe with a damp paper towel to clean the caps.  Melt the remaining 2 Tbls. butter in a saute pan over medium heat.  Saute the mushrooms with the top of the caps down until they start to brown, about 4 minutes.  They are ready when they start to gather moisture on the inside of the cap.  Turn them over and finish cooking them for about another 4 minutes.

While they are still hot, place one mushroom on each of the buttered toasts.  Garnish with the parsley.

Tags: Appetizers, mushrooms