Remove the stems; do not rinse the mushrooms unless they are soiled,
and this species is usually conspicuously clean; put some slices of
toast in a well-buttered pie-dish, and, with a little melted butter or
cream poured over them, lay in the mushrooms; sprinkle with pepper,
salt, and a small quantity of minced parsley which has previously been
rubbed with onion or garlic; cover the dish with a plate and bake in a
hot oven for fifteen minutes and serve in the dish. The aroma is thus
conserved, and, upon being released at the table, will prove a most
savory appetizer.