3/4 cup of canned mushrooms, finely chopped
1 tablespoon butter or margarine
1 cup yogurt cheese
1 tablespoon grated onion
1/2 teaspoon English Worcestershire sauce
1 egg yolk
salt to taste
25 square or round toast crackers, 7 cm side/diameter
3/4 cup of canned mushrooms, finely chopped
1 tablespoon butter or margarine
1 cup yogurt cheese
1 tablespoon grated onion
1/2 teaspoon English Worcestershire sauce
1 egg yolk
salt to taste
25 square or round toast crackers, 7 cm side/diameter
In a small skillet, fry the mushrooms in butter or margarine
Remove from heat
Add yogurt cheese, onion, Worcestershire sauce, egg yolk, and salt
Mix well
Spread over the toast crackers
Bake in a hot oven (230°C) for a few minutes until lightly browned
Serve warm
Yield 25 toasts.
