Cheddar Mushroom Open-Face Sandwich
1 1/2 cups chopped mushrooms, fresh
2 tablespoons melted butter
1 large egg, beaten
1 teaspoon oregano
1 cup shredded medium sharp cheddar cheese
6 slices dark rye bread, toasted
12 tomato slices, thinly sliced
Saute the mushrooms in the butter until tender.
Remove from heat and stir in the egg and oregano.
Stir in the cheddar cheese.
Spread about 3 tablespoons 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.