Warm Cheese Mushroom Toasts Recipes

WARM CHEESE & MUSHROOM TOASTS

Steps:

• Melt the butter in a large heavy-duty skillet over medium heat.
• Add the shallot, season with 1/2 t salt and cook, stirring, until softened, about 3 minutes.
• Raise the heat to high, add the mushrooms and another 1/2 t salt, and cook, stirring frequently until softened and browned, 3-5 minutes longer.
• (At this point, you can cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using).
• Set an oven rack about 8 inches away from the broiler element and heat the broiler to high.
• Arrange the bread slices on a large rimmed baking sheet.
• Broil until lightly toasted, 2-4 minutes, rotating the pan as needed for even toasting.
• Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyere.
• Broil until the cheese is melted and lightly browned, 4-7 minutes.
• Serve immediately.

WILD MUSHROOM TOASTS

Steps:

• Preheat broiler.
• In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper.
• Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

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.

2-CHEESE MUSHROOM TOAST

Steps:

• Preheat oven to 400°F.
• Directions for sauteed mushrooms:.
• Saute the mushrooms and salt/pepper in the olive oil until the mushrooms are slightly brown.
• Directions for toast:.
• Line a sheet pan with foil and spray with nonstick cooking spray.
• Each split roll gets half of the butter and garlic amount. Spread each amount of butter over face of roll, then the garlic.
• Divide the mozz. cheese in equal parts and spread out over bread.
• Spread sauteed mushrooms over mozz. cheese.
• Lay/spread American or cheddar cheese over mushrooms.
• Put on sheet pan and bake for 10 minutes (ovens vary).

CHEESY STUFFED MUSHROOMS ON TOAST

Steps:

• Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
• Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
• Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

MUSHROOM TOASTS

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.