1 lb. fresh mushrooms
2 slices buttered toast
1 sm. onion, chopped (about 1/4 c.)
2 tbsp. butter
2 tbsp. olive or vegetable oil
Juice of 1 lemon (about 1/4 c.)
1 tsp. ground nutmeg
1/2 tsp. salt
Dash of pepper
1 clove garlic, finely chopped
1/4 c. snipped parsley

Prepare mushroom, slicing parallel to stem. Remove crusts from toast. Cut each slice into 4 triangles. Cook and stir onion in butter and oil in 10" skillet over medium heat until tender. Stir in mushrooms, lemon juice, nutmeg, salt, pepper and garlic; reduce heat. Simmer, uncovered 5 minutes; stir in parsley. Serve over toast triangles. 4 servings.