1 Lb mixed mushrooms such as Portabellas, Shitake, Oyster, and Criminis.
8 tbs. olive oil
1 tsp fresh ground pepper
2 tbs. unsalted butter, room temp.
2 tbs. sherry
2 tbs. chopped parsley
dash of tabasco
Salt and pepper to taste
Clean the mushrooms with a damp cloth and trim the stems. In a large bowl combine the mushrooms, olive oil, and tsp of pepper. Toss until the mushrooms are well coated and all the oil is absorbed.
Grill the mushrooms over medium heat, turning occasionally, until brown and crispy, 8-10 min. Remove the mushrooms and slice them into thin pieces. Return them to the bowl and add the butter, sherry, dash of Tabasco, and parsley, and toss until the butter has melted. Season with salt and pepper and server over Texas toast.
4 1-inch slices of Italian bread, 4 tbs. olive oil and 1 tbs. minced garlic. Toast the bread in a low oven until crispy. Combine the oil and garlic into a paste and coat bread lightly. Top with mushrooms and serve!