Mushroomtoast Food

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).

MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
• Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
• Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.

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.

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.

MUSHROOM BRUNCH TOAST

Steps:

• In skillet, melt butter; saute mushrooms until lightly browned. Add garlic, cream, lemon juice, salt, pepper and nutmeg. Cook, stirring constantly, until cream thickens and its volume is reduced by half. Divide mushroom mixture and spoon over toast. Sprinkle each serving with 1/2 tablespoon parsley. Bake at 450° for 5-8 minutes or until sauce is bubbly. Serve immediately.

MUSHROOM TOASTS

Steps:

• Wipe clean, and thinly slice the mushrooms.
• Melt the butter in a skillet over medium heat.
• Add the mushrooms and cook until very well reduced and softened.
• We did this in 2 batches.
• Add the cream and bring to the boil, allow to reduce and thicken a little.
• Add the lemon juice, season very well with salt and pepper, and stir through the parsley.
• Meanwhile, slice the loaf into 10 slices.
• Butter with the extra softened butter (one side only) and place under the grill (broiler).
• Grill until golden on one side only and remove to a warmed serving dish.
• Pile the mushrooms onto the toasts and serve.

MUSHROOMS ON TOAST

Steps:

• Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces.
• Heat half the butter and oil in a frying pan over medium heat.
• Lay out the mushrooms and then turn immediately, so both sides are saturated with the buttery oil.
• Lower the heat and leave to cook, turning occasionally, for about eight minutes until completely cooked and dark in colour.
• Near the end of the cooking, scatter the garlic over the mushrooms and toss the mushrooms around in the pan so the garlic cooks.
• Stir in the parsley and season with salt and pepper.
• Sprinkle with lemon juice and toss for a final time.
• Turn off the heat.
• Toast the bread, butter one side and pile the mushrooms on top.

MUSHROOM RICOTTA TOAST

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.

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.

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
• Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
• Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
• Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
• Enjoy!

GARLIC MUSHROOMS ON TOAST

Steps:

• Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.

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.