From The Book of Pizzas & Italian Breads by Sarah Bush, 1989, HPBooks
Ingredients
- 4 whole wheat English muffins
- 2 tablespoons vegetable oil
- 1 tablespoon grated ginger root, if desired
- 12 ounces of mushrooms, sliced
- 1 bunch of green onions, sliced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Dijon-style mustard
- Salt and Pepper
- Butter for spreading, if desired
Directions
- Preheat oven to 425 degrees F. Split muffins. Toast on both sides
- Meanwhile make topping. Heat oil in a large saucepan. Add ginger root, if desired, and cook for 10 to 15 seconds, stirring.
- Add mushrooms; cook, stirring for 1 minute. Add green onions and continue to cook for 10 seconds. Add Worcestershire sauce and mustard. Season to taste with salt and pepper. Butter muffins if desired. Spoon mushroom mix on top of muffins. Bake 2 to 3 minutes. Garnish with onion bunches. Serve hot. Makes 4 servings.
