Creamy Mushrooms On Toast Recipes

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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



Creamed Mushrooms on Toast image

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.

60 g unsalted butter
4 garlic cloves, sliced and chopped
1 lemon, juice of
400 g mushrooms, sliced thickly
1 cup half & half light cream
3/4 tablespoon parsley, chopped
3/4 tablespoon oregano, chopped
3/4 tablespoon tarragon, chopped
freshly ground salt and pepper, to taste
4 slices sourdough bread, toasted (and buttered) (optional)
tarragon leaf (to garnish)

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



Creamy mustard mushrooms on toast with a glass of juice image

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

1 slice wholemeal bread
1 ½ tbsp light cream cheese
1 tsp rapeseed oil
3handfuls sliced, small flat mushrooms
2 tbsp skimmed milk
¼ tsp wholegrain mustard
1 tbsp snipped chives
150ml orange juice freshly squeezed or from a carton

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



Mushrooms on toast image

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

4 large slices sourdough bread
1 tbsp olive oil
4 slices prosciutto
knob of butter
350g mixed mushrooms
1 garlic clove, crushed
4 tbsp crème fraîche
handful parsley leaves, finely chopped

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



Creamy mushrooms image

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.

25g dried ceps
100ml hot water
50g unsalted butter
400g button mushrooms , thickly sliced
142ml carton double cream

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



Creamy Sauteed Mushrooms with Toast image

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.

3/4 cup (1 1/2 sticks) butter
1 1/2 cups chopped shallots
1 1/2 pounds fresh shiitake mushrooms, stemmed, sliced
1 1/2 pounds button mushrooms, sliced
3/4 cup sweet Marsala
2 cups (or more) whipping cream
2 French-bread baguettes, sliced
Olive oil
3/4 cup chopped fresh parsley

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



Creamy Mushrooms on Toast image

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

7 ounces button mushrooms
4 garlic cloves
1 cup milk
1 teaspoon all-purpose flour
2 ounces grated cheddar cheese
1/2 teaspoon salt
1 teaspoon ground black pepper
4 teaspoons chopped cilantro or 4 teaspoons coriander
1 teaspoon dried herbs
2 tablespoons cooking oil

CREAMY MUSHROOMS

This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get your hands on. I've noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan with butter, oil, garlic, some sort of herb, salt, and pepper. I can't argue with that method - it does give delicious results - but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it's actually not. I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat.

Provided by Jamie Oliver

Time 30m

Yield 4 servings

Number Of Ingredients 9



Creamy Mushrooms image

Steps:

  • ;
  • Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
  • Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
  • Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
  • Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
  • Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

A small rustic loaf of bread, to serve
3/4 pound/350 g chanterelles
A small bunch fresh curly parsley
1 ounce (2 tablespoons)/30 g butter
Olive oil
1/2 red onion, peeled and finely sliced
Sea salt and freshly ground black pepper
5 fluid ounces/150 ml single cream
1 lemon

BRANDY CREAMED MUSHROOMS ON HERBY CHEESE TOAST

I made these with bits and bobs from the fridge & the pantry; I had half a baguette left & some Boursin Herb & Garlic cream cheese plus a few mushrooms and a bit of creme fraiche. The Cognac was an inspirational afterthought, and it worked a treat!!! I am now thinking these would make a great starter, as well as a simple supper dish. I garnished them with some fresh lovage from the garden which gave them a lovely celery-lemon flavour! I love anything on toast, and this will be a new but firm favourite now!

Provided by French Tart

Categories     Lunch/Snacks

Time 15m

Yield 6 slices, 2 serving(s)

Number Of Ingredients 9



Brandy Creamed Mushrooms on Herby Cheese Toast image

Steps:

  • Cut the baguette into 6 slices.
  • Wipe clean the mushrooms and slice.
  • Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
  • Add the cognac/brandy and stir well.
  • Drop the toast into the toaster on a low to medium setting.
  • Add the creme fraiche to the mushrooms & stir well.
  • Season generously with black pepper and a pinch of salt.
  • Spread the toast with the Boursin or herb & garlic cream cheese.
  • Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!

Nutrition Facts : Calories 514, Fat 21.2, SaturatedFat 11.6, Cholesterol 51, Sodium 789.3, Carbohydrate 66.7, Fiber 5.7, Sugar 4, Protein 17.4

1 lb field mushroom, wiped & sliced
1/2 French baguettes, sliced or 6 slices bread
1 ounce butter
2 tablespoons creme fraiche
2 ounces cream cheese with garlic and herbs or 2 ounces boursin cheese
1 -2 tablespoon cognac or 1 -2 tablespoon brandy
salt
black pepper
2 sprigs fresh lovage (optional) or 2 sprigs fresh parsley (optional)

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



Mushrooms on Toast image

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.

4 large flat mushrooms
50 g butter
1 tablespoon vegetable oil
1 clove garlic, minced
flat leaf parsley
salt & freshly ground black pepper
lemon juice
2 slices bread, thick

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



Creamed Mushrooms on Toast image

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.

4 slices whole wheat bread or 4 slices white bread
250 g button mushrooms, cleaned and sliced
1 tablespoon butter
1 tablespoon olive oil
100 ml cream
3 tablespoons cream cheese
4 garlic cloves, crushed
1 green chili
1/2 cup fresh parsley, chopped
1/2 teaspoon fresh ground pepper
salt

CREAMY MUSHROOMS ON TOASTED COUNTRY BREAD

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Wine     Dairy     Mushroom     Appetizer     Sauté     Vegetarian     Lunch     White Wine     Fall     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 10



Creamy Mushrooms on Toasted Country Bread image

Steps:

  • 1. Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.
  • 2. Place the morels and the button mushrooms in a medium-sized, heavy bottomed saute pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes. Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms. Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.
  • 3. While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.

1 ounce dried morel mushrooms
1 cup boiling water
1 pound button mushrooms, trimmed and wiped clean, and thinly sliced
1 cup buttery white wine, such as an Arbois or a light Chardonnay
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
One-half cup crème fraîche or heavy, non ultra-pasteurized cream
Sea salt and freshly ground black pepper
4 good-sized (about 6 x 4 inches) slices of freshly baked, crusty bread
Chervil sprigs, for garnish

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



Creamy Mushrooms On Toast image

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 Rodda’s 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.

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



Creamy Mushroom Toasts Recipe by Tasty image

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

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon McCormick® Paprika, plus extra for garnish
14 oz mushroom, sliced
1 teaspoon salt
¼ cup heavy cream
3 scallions, thinly sliced
4 slices bread, 1 in (2 1/2 cm)
4 eggs, poached

GARLIC MUSHROOMS ON TOAST

A fast and filling lunch with creamy mushrooms that's packed full of flavour

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Yield Serves 4

Number Of Ingredients 6



Garlic mushrooms on toast image

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.

Nutrition Facts : Calories 355 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.47 milligram of sodium

2 tsp vegetable oil
500g pack mushrooms , halved
2 garlic cloves , crushed
½ x 300g tub garlic & herb soft cheese
150ml hot vegetable stock
2 small baguettes , sliced open and halved

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From bbc.co.uk


MAKE THESE CREAMY MUSHROOMS OVER TOAST IN JUST 15 …
2 tablespoons minced fresh flat-leaf parsley, for garnish Step 1 In a large skillet over medium-high heat, melt the butter. Add the mushrooms and black pepper and cook, stirring occasionally, until...
From washingtonpost.com


CREAMY MUSHROOMS AND GREENS ON TOAST
2. Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then …
From mushrooms.ca


CREAMY MUSHROOMS ON TOAST RECIPE - BBC FOOD
50ml/2fl oz double cream 1 Portobello mushroom, sliced slice of ciabatta bread, toasted Method Place the oil and butter in a saucepan over a low heat. Add the …
From bbc.co.uk


CREAMY MUSHROOMS AND SPINACH ON TOAST | SAFEFOOD
1. Add the olive oil to a pan followed by the mushrooms. Cook for 2 minutes, then add the garlic and crème fraiche. 2. Cook for a further 5 minutes until the mushrooms are soft. 3. Toast the bread. 4. Add the spinach to the pan and stir through until wilted. Add in parsley (optional) 5. Serve the mushroom mixture on the toast
From safefood.net


CREAMY MUSHROOM TOAST – BEAT THE BUDGET
Start by lightly buttering butter both sides of the sourdough and toast in a pan. Frying for 1 minute on each side on a high heat. Next, add the rapeseed oil and mushrooms into the pan. Distribute across the pan so they aren’t touching. Leave to brown on a high heat for a couple of minutes then stir. Reduce the heat and add the soy sauce ...
From beatthebudget.com


CREAMY MUSHROOMS ON TOAST — RHITRITION
Heat some olive oil in a frying pan and add the onion and garlic. Cook for 5 minutes, stirring often and add in the chopped mushrooms and thyme. 2. Season with salt and pepper and cook for 5-10 minutes until really soft. 3. Just before serving, stir in the yogurt. 4. Serve the mushrooms on toast topped with some chilli flakes and fresh herbs.
From rhitrition.com


CREAMY HERBED MUSHROOMS ON TOAST - VEGAN RECIPE - VEGKIT.COM
2 Stir in the plant-based butter, then pour in the cream, mix it through, and turn off the heat to prevent splitting. Add the chopped tarragon, chives and parsley. Keep stirring vigorously to emulsify the mixture. 3 Place the toast on a deep lipped plate, spoon over the mushrooms and pour over the extra cream mixture.
From vegkit.com


CREAMY GARLIC MUSHROOMS ON TOAST RECIPE | TASTY AND DELICIOUS
To make creamy garlic mushrooms on toast, heat oil in a pan and cook onions, mushrooms, and garlic in it. Remove the pan from heat and add cream and cheese to it and mix. Lightly toast bread slices and place spoonfuls of the mushroom mixture on top of them. Place the bread in the oven and bake for 5 minutes.
From thefoodxp.com


THE BEST CREAMY MUSHROOM TOAST RECIPE | MONTANA HAPPY
Recipe Details for Making Creamy Mushroom Toast Recipe. In a large skillet, melt the butter. Add the sliced mushrooms to the pan over medium heat and cook for 6-8 minutes until lightly browned. Add the fresh thyme and garlic clove to the saucepan, stirring to coat. Season to taste with salt and pepper.
From montanahappy.com


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