Created by Derf "RIP" Forever in our Kitchen on December 5, 2011
Step 1: In a frypan (cast iron is best) heat the oil and brown the mushrooms. Add the cottage cheese. Sprinkle the parmesan cheese over. Add salt and pepper to taste. Stir and turn over and over so it does not stick. When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.
Step 2: Meanwhile toast bread crisp. Lightly spread with a very little margarine. Place tomato slices on toast. Sprinkle salt and pepper over. Pour mushrooms and cheeses over tomatoes. Serve immediately.