A delightful open-faced sandwich featuring sautéed mushrooms and onions, perfect for a quick and satisfying meal.
Heat the butter in a skillet over medium heat until melted.
Using unsalted butter allows you to control the salt level in the dish.
Add the sliced onions to the skillet and sauté until they become translucent.
Stir occasionally to prevent the onions from sticking to the skillet.
Add the sliced mushrooms to the skillet and cook until they are browned and tender.
Avoid overcrowding the skillet to ensure the mushrooms brown properly.
Season the mixture with salt and pepper to taste.
Taste the mixture before adding more seasoning to avoid over-salting.
Toast the bread slices until golden brown.
Use a toaster or oven to achieve an even toast.
Spoon the mushroom and onion mixture onto the toasted bread slices.
Press the mixture gently onto the bread to help it adhere.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
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