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
MUSHROOM & STRACCIATELLA TOASTS RECIPE
Provided by ltrodrigu
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons olive oil in a heavy, large skillet over medium-high heat. Once hot, toast bread, working in batches if necessary, until golden brown, about 2 minutes per side. Remove toasts from pan, season with salt and set aside. Swirl 2 more tablespoons olive oil into skillet. Once oil is smoking, add half of mushrooms, shaking them into a single, well-spaced layer. (Do not crowd skillet.) Sear mushrooms on one side, undisturbed, until well browned, 4 minutes. Add 2 tablespoons butter to skillet. Flip mushrooms, season with salt and cook until browned and tender, 2 minutes more. Transfer to a plate. Repeat with remaining mushrooms. In a medium bowl, toss radicchio with a squeeze of lemon juice and a sprinkle of salt. To serve, smear toasts with cheese, then drizzle with olive oil and sprinkle with salt. Spoon warm mushrooms over toast and garnish with mint. Serve with radicchio salad.
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
MUSHROOM TOASTS
This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine.
Provided by Cookin-jo
Categories Spreads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wipe any dirt from the mushrooms with a damp cloth or paper towel.
- Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
- Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
- Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
- Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
- Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
- Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
- Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
- Remove from the heat and stir in parsley and more salt and black pepper to taste.
- Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
- Just before serving position oven rack 6 inches below the broiler element and heat broiler.
- Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
- Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
- Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.
Nutrition Facts : Calories 841.1, Fat 31, SaturatedFat 12.2, Cholesterol 52, Sodium 1114.1, Carbohydrate 114.9, Fiber 5.8, Sugar 7.3, Protein 28.9
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