CREAMY MUSHROOMS ON TOAST
Steps:
- Chop the mushrooms to roughly the same size and chop the parsley.
- Toast the bread and leave it upright to cool before buttering.
- Heat the oil in a frying pan over a medium heat. Add the mushrooms and cook for 3-5 minutes, until they are just starting to soften.
- Season with the salt and pepper and add the cream.
- Stir the mixture together for 2 minutes. Check the seasoning and add the parsley.
- Serve the mushrooms piled onto the buttered toast
Nutrition Facts : Calories 247 kcal, Carbohydrate 19 g, Protein 8 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 752 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY CREAMY MUSHROOM TOAST
Easy creamy mushroom toast is perfect for breakfast, lunch and dinner and can be made in no time at all for a delicious, easy vegetarian meal.
Provided by Alida Ryder
Categories Breakfast Dinner Lunch Vegetarian
Time 15m
Number Of Ingredients 10
Steps:
- Heat a large frying pan over high heat then add a tablespoon or two of olive oil.
- Fry the mushrooms in batches, until well-browned all over.
- Add all the mushrooms back to the pan with their resting juices and add the garlic, herbs and chilli flakes. Cook for 1-2 minutes.
- Add the butter and lemon juice and stir well while the butter is melting to create a creamy sauce then take off the heat. Season to taste.
- Serve the creamy mushrooms on toast smeared with cream cheese (optional).
Nutrition Facts : Calories 162 kcal, Carbohydrate 19 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 230 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MUSHROOMS ON TOAST
The ultimate comfort dish - earthy mushrooms piled on toast topped with crisp, succulent prosciutto
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
- Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.
Nutrition Facts : Calories 280 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.37 milligram of sodium
MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)
Love my mushrooms!! I could eat mushrooms every day and be happy, so I'm always on the lookout for more mushroom recipes.
Provided by MsBindy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
- Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
- Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
- Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
- Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
- Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
- Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.
EASY MUSHROOMS ON TOAST RECIPES (THREE VERSIONS)
Steps:
- Heat half of the olive oil (1.5 teaspoons) in a 12-inch cast-iron skillet over medium heat.
- Add half of the mushrooms (work in batches so pan is not overcrowded). Cook for 5 minutes, undisturbed. Stir and cook another 3 to 5 minutes. Transfer cooked mushrooms to a plate and set aside. Continue cooking second batch, adding remaining 1.5 teaspoons of olive oil and mushrooms.
- Once second batch of mushrooms are cooked, add all mushrooms back to the skillet, stir in butter and a pinch each of salt and black pepper.
- Toast bread and (gently) rub with a clove of peeled garlic.
- In a bowl, mash avocado. Spread avocado on toast. Note: Add a tablespoon or so of lemon juice if you like here. Also, if you prefer to simply slice the avocado instead, that's okay too.
- Top avocado with cooked mushrooms and chili pepper. Serve and enjoy!
- Toast bread and (gently) rub with a clove of peeled garlic.
- Spread with blue cheese. Top with cooked mushrooms and drizzle with honey. Serve and enjoy!
- Toast bread and (gently) rub with a clove of peeled garlic.
- Spread mustard over bread. Top with cheese. Broil in oven for a minute or just until cheese is melted.
- Top with cooked mushrooms and fresh thyme leaves. Serve and enjoy!
MUSHROOM RICOTTA TOAST
Provided by Ree Drummond : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
- Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
- Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.
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
CREAMY SAUTEED MUSHROOMS WITH TOAST
Categories Dairy Mushroom Appetizer Side Sauté Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 servings
Number Of Ingredients 9
Steps:
- Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
- Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.
MIXED MUSHROOMS ON TOAST
Make and share this Mixed Mushrooms on Toast recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large pan.
- Add onions, garlic, thyme and all mushrooms, cook, stirring till browned.
- Stir in mustardand wine.
- Simmer uncovered about 8 minutes till sauce slightly thickend.
- Stir in sour cream.
- Serve on toasted bread.
Nutrition Facts : Calories 269.5, Fat 21.6, SaturatedFat 12.7, Cholesterol 54.5, Sodium 240.4, Carbohydrate 10.8, Fiber 2.8, Sugar 5.9, Protein 7.4
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