Mushroom Toast Tapas Recipes

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.

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.

Steps:

• Prepare the white sauce by melting the butter over a low to medium heat in a saucepan and adding the flour.
• Cook and stir for a few minutes, then add the milk and wine gradually and cook, stirring constantly, until thickened and smooth.
• Season with the salt, pepper, nutmeg (to taste) and cayenne (to taste); although it is recommended to be generous with both the cayenne and nutmeg, it is your choice.
• Remove from the heat and set aside.
• In a skillet, heat the oil until it is very hot; add the mushrooms and saute over high heat for about 2 minutes.
• (I added the dried parsley about 1 minute into the cooking time. If using fresh, wait until the next step.) If the mushrooms give off liquid, cook until it is evaporated before continuing.
• Add the garlic, parsley (if not added before), ham, salt and pepper and turn off the heat.
• Combine with the white sauce, stir in cheese, and mix until smooth and all ingredients are evenly distributed.
• The mixture may be made ahead to this point and refrigerated.
• Toast the bread lightly and cut each slice into two triangles.
• Cover each triangle completely with 1/8 of the mushroom mixture.
• There are a number of ways you can prepare this: Broil until golden, place them face down in 1/2 inch of hot oil to fry, or enclose in puff pastry dough.
• If using puff pastry dough, you will need about 1 pound of pastry; cut the pastry into 3" strips and wrap them around 2 teaspoons of filling.
• Bake at 400 for 8 minutes.
• You can also use the filling for small pastry puff tart shells.

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!

Steps:

• Heat olive oil in pan. When the oil is hot, add the mushrooms, salt and sharry. Cover, and lower heat. Cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside.
• Toast bread slightly, just to dry it out a bit.
• Spread toast with alioli and top with mushrooms.
• Broil for about 30 seconds or until alioli starts to bubble.
• Serve warm.

Steps:

• Melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 Tbsp. butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 Tbsp. butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 Tbsp. butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley. Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.

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.