Mushroom Sandwiches

Ingredients

About 200g of 4 or 5 types of wild field mushrooms.
About 4 garlic cloves.
2 tblsp parsley, finely chopped.
Lemon.
Butter.
Rye bread, thickly sliced.

Method

Sauté each variety of field mushroom individually with a touch of garlic and butter for 4 – 5 minutes each.
Combine mushrooms, season with salt, pepper, parley, and a squeeze of lemon juice.
Return to pan for 1 – 2 minutes to reheat.
Meanwhile, toast buttered bread under salamander until lightly browned.
Serve as a sandwich.