Croutes Aux Champignons Mushrooms On Toast Recipes

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CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)



Croutes Aux Champignons (Mushrooms on Toast) image

From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.

Provided by IngridH

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup onion, chopped
2 tablespoons butter
1 lb wild mushroom, sliced (chanterelles, cepes, or whatever you like)
salt
pepper
7 ounces dry white wine
4 ounces cream
4 slices bread, a hearty country bread is best
4 tablespoons grated parmesan cheese (or Sbrinz, if you can get it)

Steps:

  • Preheat broiler.
  • Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
  • Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
  • Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
  • Place the toasts under the broiler, just until the top starts to brown. Serve immediately.

CREAMY MUSHROOMS ON TOASTED COUNTRY BREAD



Creamy Mushrooms on Toasted Country Bread image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Wine     Dairy     Mushroom     Appetizer     Sauté     Vegetarian     Lunch     White Wine     Fall     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 10

1 ounce dried morel mushrooms
1 cup boiling water
1 pound button mushrooms, trimmed and wiped clean, and thinly sliced
1 cup buttery white wine, such as an Arbois or a light Chardonnay
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
One-half cup crème fraîche or heavy, non ultra-pasteurized cream
Sea salt and freshly ground black pepper
4 good-sized (about 6 x 4 inches) slices of freshly baked, crusty bread
Chervil sprigs, for garnish

Steps:

  • 1. Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.
  • 2. Place the morels and the button mushrooms in a medium-sized, heavy bottomed saute pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes. Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms. Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.
  • 3. While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.

MUSHROOMS ON TOAST



Mushrooms on Toast image

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

2 tablespoons unsalted butter, more as needed
1 pound thinly sliced portobello or cremini mushrooms
1 teaspoon chopped thyme
2 small garlic cloves, minced
Salt and pepper
Splash of sherry or Marsala (optional)
1/4 cup crème fraîche
2 thick slices country bread, for toasting
2 tablespoons chopped parsley

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

MUSHROOM STROGANOFF ON TOAST



Mushroom Stroganoff on Toast image

Make and share this Mushroom Stroganoff on Toast recipe from Food.com.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

9 ounces brown button mushrooms
1 ounce garlic butter, plus a little extra
garlic butter, for spreading
2 slices whole grain bread, thickly cut
1 teaspoon coarse grain mustard
5 tablespoons sour cream
1/2 tablespoon fresh chives, snipped

Steps:

  • Put a wok or frying pan over the heat while you thickly slice the mushrooms.
  • Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
  • Meanwhile toast and lightly butter the bread and put on 2 plates.
  • Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
  • When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
  • Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.

Nutrition Facts : Calories 161.6, Fat 7.9, SaturatedFat 4.2, Cholesterol 13.2, Sodium 169.9, Carbohydrate 18.4, Fiber 3.2, Sugar 3.7, Protein 7.7

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