New Twist For Mushrooms On Toast Recipes

EASY CREAMY MUSHROOM TOAST

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).

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!

MUSHROOMS ON TOAST

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.

MUSHROOMS ON TOAST

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.

NEW TWIST FOR MUSHROOMS ON TOAST

Steps:

• 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.
• 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.

CREAMY MUSHROOMS ON TOAST

Steps:

• Toast the bread, then spread with a little of the cream cheese.
• Meanwhile, heat the oil in a non-stick pan and cook the mushrooms, stirring frequently, until softened. Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast and top with chives.