This light meal recipe is from Practical Cookery: Vegetarian by Parragon Books. I actually found this cookbook at T.J. Maxx about 8 years ago. It has six fairly common ingredients and is pretty easy to whip up.

If you love mushrooms, as I do, you’ll have fun with this recipe. If you’re cool with mushrooms but not over the moon for them, you can play around with the ingredients. Speaking of…

Ingredients:

• 6tbsp vegan butter (I stock up on Earth Balance)
• 2 garlic cloves, crushed
• 4 cups mixed mushrooms, such as open-cap, button, oyster, and shitake, sliced (I used button and portabella)
• 8 slices French bread
• 1tbsp chopped parsley
• salt and pepper

1. In a skillet, melt the butter. Add the garlic and stir.
2. Give it a minute, then add the mushrooms. Cook for about 5 minutes. It really is a matter a preference.
3. In another pan, start toasting the French bread. (The recipe actually states “Toast the French bread slices under a preheated medium broiler for 2-3 minutes, turning once. Transfer the toasts to a serving plate.” Um, I don’t have a broiler, but I still gotta eat. So if you’re working in less than perfect conditions, don’t worry.)
4. When the toasts are golden brown, plate them.
5. Mix the parsley, salt, and pepper into the mushrooms.
6. Spoon the mushrooms over the bread and serve.

I’ll admit that, while I’m a self-proclaimed mushroom lover, I added a can of artichokes.

This recipe looks kind of fancy until you think about it: it’s vegetables cooked in butter and spices then poured over bread…so good.

As always, have fun and mix it up!