Recipe for Cheddar Mushroom Open-Face Sandwich


1 1/2 cup mushrooms; fresh, chopped
1 each egg; lg, beaten
1 teaspoon oregano
1 cup cheddar; md sharp, shredded
6 each dk. rye bread slices; toasted
12 each tomato; slices, thin
1 single celery salt
1 single parsley
2 tablespoon butter; melted


Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

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