BASQUE MUSHROOM TOAST
Categories Mushroom
Number Of Ingredients 9
Steps:
- Thinly slice mushrooms (caps & stems)
- Chop garlic
- Chop parsley
- Using 1 tbl of olive oil, brush bread slices
- Heat 3 tbls of olive oil in a medium skillet over medium-high heat. Add mushrooms and garlic and cook, stirring occasionally,until tender(10 min)
- Sprinkle flour over cooked mushroom/garlic mixture and stir (1 min)
- Mix in sherry and red pepper flakes and simmer (3 min)
- Add beef broth and cook until mixture thickens, stirring occasionally (20 min)
- Season with salt & pepper and more red pepper flakes to taste
- Preheat Broiler
- Broil oil-brushed bread slices until golden
MUSHROOMS ON TOAST
Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It's cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
Provided by David Tanis
Categories breakfast, brunch, dinner, easy, for two, lunch, quick, snack, weekday, weeknight, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
- Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
- Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
- Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 710 milligrams, Sugar 6 grams, TransFat 0 grams
BASQUE MUSHROOM TOASTS
Steps:
- Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.
- Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
- Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
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