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Fresh Mushrooms with Butter

Cut away the end of stems of a pound white, sound, fresh mushrooms; peel, wash and drain well on a cloth. Heat an ounce of butter in a frying pan, add the mushrooms, season with a half teaspoon salt and two saltspoons pepper; gently toss them, cover and fry for ten minutes tossing them once in a while. Have six freshly prepared toasts on a hot dish and evenly divide the mushrooms over. Squeeze the juice of quarter of a lemon into the pan, lightly mix and pour over the mushrooms, sprinkle a little chopped parsley over and serve.