CREAMED MUSHROOMS ON TOAST
Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.
Provided by bluemoon downunder
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
- Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
- Add the lemon juice and cook a further minute.
- Gradually add the light cream and cook gently until the mixture thickens.
- Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
- Divide mixture among hot toast slices.
- Garnish with tarragon leaves and serve immediately.
- Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.
CREAMY MUSHROOMS
Creamy button mushrooms make a great snack on toast - quick and easy to make.
Provided by Good Food team
Categories Brunch, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.
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.
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
CREAMY MUSTARD MUSHROOMS ON TOAST WITH A GLASS OF JUICE
A quick and healthy vegetarian breakfast with a light cream cheese sauce
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 8
Steps:
- Toast the bread, then spread with a little of the cheese (don't use butter).
- 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, top with chives and serve with the juice.
Nutrition Facts : Calories 231 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
CREAMY MUSHROOMS ON TOAST
Make and share this Creamy Mushrooms on Toast recipe from Food.com.
Provided by Konnie
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat a pan and add 1 tsp oil and saute whole button mushrooms for about 2 minutes. Remove from heat. Keep the mushrooms aside.
- In the same pan add the rest of the oil. Add garlic cloves and saute till light brown on medium heat till the rawness of the flour disappears and it is still whitish in color. Remove from stove, add milk and whisk till the flour is completely mixed with milk and no lumps are formed, If some lumps do form, do not despair, strain the mixture through a soup sieve and put back on the stove.
- Add salt and pepper, cilantro and dried herbs as well as mushrooms. Bring to a simmer till the sauce thickens. Add the cheese and serve immediately.
Nutrition Facts : Calories 352.1, Fat 27.9, SaturatedFat 10.6, Cholesterol 46.9, Sodium 824.3, Carbohydrate 13.1, Fiber 1.5, Sugar 2, Protein 15
CREAMED MUSHROOMS ON TOAST
One of the first things that I started making as a teenager. This recipe is a little different from the others because of the addition of cream cheese which makes it even creamier and delicious.
Provided by Nabiha
Categories Breakfast
Time 20m
Yield 4 toasts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and oil together in a frying pan.
- Add garlic , saute until golden.
- Add mushrooms, saute on high heat, turning several times until golden.
- Add the cream. Stir and lower the flame.
- When cream starts to bubble and thicken, turn the stove off.
- Add the cheese spread. Season with salt, pepper and parsley.
- The mushrooms, cheese and cream should be a thick mass.
- Toast the slices of bread and top with the mushroom mixture.
- Garnish with parsley and serve warm.
CREAMED MUSHROOMS ON MULTIGRAIN TOAST
Make and share this Creamed Mushrooms on Multigrain Toast recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saute pan over medium heat; add in the shallots.
- Stir/saute 1-2 minutes or until the shallot begins to soften.
- Stir in the mushrooms; cook 6-8 minutes or until they are limp and have given up much of their liquid.
- Add in the stock, cream, salt, and pepper; cook until the liquid reduces by about half.
- Arrange toast on 4 plates; top each with an equal portion of mushrooms and sauce.
- Dust with paprika and serve.
Nutrition Facts : Calories 281.8, Fat 26.2, SaturatedFat 16, Cholesterol 85.4, Sodium 380.9, Carbohydrate 8.4, Fiber 1.5, Sugar 3.1, Protein 6.7
CREAMED MUSHROOMS AND HAM ON TOAST
Categories Milk/Cream Mushroom Appetizer Bake Sauté Ham Sour Cream Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms in 2 batches until liquid from mushrooms is evaporated and mushrooms are browned, 6 to 8 minutes, adding 1 1/2 tablespoons butter for second batch. Transfer as cooked to a plate with a slotted spoon.
- Melt remaining 2 tablespoons butter in skillet over moderate heat, then whisk in flour and cook roux, whisking constantly, 2 minutes. Add milk in a slow stream and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in sour cream, salt, pepper, and Maggi seasoning, then stir in mushrooms. Cook over low heat, stirring, until heated through, about 2 minutes. (Do not let boil.)
- Arrange a slice of ham on each toast and top with mushrooms and sauce.
MUSHROOMS ON TOAST
Make and share this Mushrooms on Toast recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
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.
CREAMY MUSHROOM TOASTS RECIPE BY TASTY
Here's what you need: olive oil, garlic, McCormick® Paprika, mushroom, salt, heavy cream, scallions, bread, eggs
Provided by Tayo Ola
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 422 calories, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams
CREAMY MUSHROOMS ON TOAST
This is a perfect indulgent lunch or brunch recipe
Provided by roddas
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
- Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
- Add the RoddaâÃÂÃÂs Cornish Clotted Cream and parsley to the pan and bring to a simmer.
- Heat a griddle until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
- To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
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EASY CREAMY MUSHROOM TOAST - SIMPLY DELICIOUS
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4.5/5 (44)Total Time 15 minsCategory Breakfast, Dinner, Lunch, VegetarianCalories 162 per serving
- 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.
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