1 lb Fresh mushrooms
1/2    Butter
Juice of 1 lemon
1/4 c  Flour
1 1/2 c  Rich brown gravy (canned
-may be used)
Salt
Freshly ground pepper
g  Nutmeg
8    Toasted firm white bread
-slices, crust removed
Chopped fresh parsley

Wash the mushrooms and pat dry. Cut off tough stem ends. Cut crosswise
into thin slices. Heat the butter and lemon juice in a large skillet. Add
the sliced mushrooms and saute over medium heat for 2 minutes. Stir in the
flour and half the gravy. Cook, stirring 1 minute. Add remaining gravy,
white wine, salt, pepper and nutmeg to taste, and cook, stirring 1-2
minutes, until the mixture thickens. Cut toast into triangles and spoon
the hot mushroom mixture over them. Sprinkle with parsley. Yield: 4-6
servings.Subj: German DIsh German Mushrooms On Toast