1 1/2 c Mushrooms; fresh, chopped
2 ts Butter; melted
1 ea Egg; lg, beaten
1 ts Oregano
1 c Cheddar; md sharp, shredded
6 ea Dk. rye bread slices;toasted
12 ea Tomato; slices, thin
1 x Celery salt
1 x Parsley
Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls 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.