A delightful twist on the classic mushrooms on toast, featuring a medley of mushrooms with a hint of lemon and fresh herbs.
Heat the olive oil and butter in a heavy-based pan over medium heat.
Using a mix of oil and butter prevents the butter from burning while adding flavor.
Add the chopped onion to the pan and cook until softened but not browned.
Stir occasionally to ensure even cooking and avoid browning.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to prevent burning.
Add the sliced button and oyster mushrooms to the pan and cook until they release their moisture and become tender.
Cook over medium-high heat to allow the mushrooms to caramelize slightly.
Season the mixture with salt and pepper, then remove from heat.
Taste the mixture and adjust seasoning as needed.
Stir in the lemon juice and chopped parsley.
Adding lemon juice off the heat preserves its fresh flavor.
Toast the bread slices and spread with softened butter.
Use a toaster or grill pan for evenly toasted bread.
Top the buttered toast with the mushroom mixture and serve immediately.
Garnish with additional parsley for a fresh presentation.
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