• 24 bread rounds
  • Salt and pepper to taste
  • Butter
  • 6 tablespoons chopped parsley
  • 1 pound mushrooms, chopped
  • Cream
  • Directions

    Saute bread rounds in butter until golden on both sides. Saute chopped mushrooms in butter with salt, pepper and 5 tablespoons of parsley until tender. Mix mushrooms with enough cream to make a paste. (The mixture must not be drippy, so you might need to drain mushrooms before adding cream.) Spread on toast rounds and sprinkle with remaining parsley. Serve hot or cold.

    Yield: 24 Snacks

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