1 Fresh mushrooms (quantity as needed; allow 3-4 caps per serving)
1 Unsalted butter, softened — a small piece per cap, approximately 1 teaspoon (5 g) each
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Circular slices of dry toast, buttered — one per serving
Instructions
1. Preheat a broiler to high. Lightly butter the broiler rack or a cast-iron skillet grill pan large enough to hold the caps in a single layer.
2. Wash the mushrooms and remove the stems. Pat the caps dry with a clean cloth.
3. Place the caps gill-side (concave side) down on the buttered broiler rack. Broil approximately 2-3 minutes, until the top surface shows golden browning and slight crisping.
4. Using tongs, carefully flip each cap gill-side up. Broil a further 2-3 minutes — total broiling time 5 minutes — until the caps are tender when pierced with a knife tip and the gills appear moist and darkened.
5. While the caps finish broiling, prepare circular pieces of buttered dry toast and arrange on a warmed serving plate.
6. With great care, lift each cap gill-side up from the broiler to preserve the collected juices. Place each cap on a toast round.
7. Immediately place a small piece of butter (approximately 1 teaspoon / 5 g) into the hollow of each cap. Sprinkle lightly with salt and freshly ground black pepper.
8. Serve at once, as soon as the butter has melted into the cap — roughly 30-60 seconds at table. Do not allow the caps to sit, as the juices will drain.
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