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
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
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.
MUSHROOM RICOTTA TOAST
Provided by Ree Drummond : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
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.
MARSALA MUSHROOMS ON TOAST
This is a vegetarian combination of mushrooms on toast and marsala sauce. It a wonderful, earthy dish for a simple fall dinner.
Provided by hlkljgk
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil and butter in a saute pan over medium heat.
- add garlic and saute for a few minutes.
- add mushrooms and saute until tender, about 5-8 minutes.
- add oregano, stir.
- add marsala and sherry and let simmer for another 3 minutes.
- add salt and pepper to taste.
- serve over toast points.
- enjoy!
Nutrition Facts : Calories 423.8, Fat 15.3, SaturatedFat 5.2, Cholesterol 15.3, Sodium 350.8, Carbohydrate 36.2, Fiber 5.1, Sugar 7.3, Protein 9.2
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
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
MUSHROOM STROGANOFF ON TOAST
Chestnut mushrooms in a creamy sauce on delicious wholegrain toast - ready in around 10 minutes
Provided by Sara Buenfeld
Categories Lunch, Main course, Snack
Time 10m
Number Of Ingredients 6
Steps:
- Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
- Meanwhile toast and lightly butter the bread and put on 2 plates.
- Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.
Nutrition Facts : Calories 322 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.08 milligram of sodium
MUSHROOMS ON TOAST
From our local/state paper The West Australian and by Margaret Johnson one of my favourite posters. Times are estimated.
Provided by ImPat
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil and butter in a heavy based pan and add the onion and cook until it has softened but not coloured and then add the garlic, button and field mushrooms.
- Cook until they have collapsed and then add the chilli, and season well with salt and pepper and then add the oyster mushrooms.
- When they have softened, remove from the heat and fold through the lemon juice and parsley.
- Meanwhile toast and butter the bread.
- Pile the cooked mushrooms onto the toast and then garnish with the enoki mushrooms.
- Eat and enjoy.
Nutrition Facts : Calories 282.1, Fat 20.8, SaturatedFat 5.9, Cholesterol 16, Sodium 191.8, Carbohydrate 21.1, Fiber 2.7, Sugar 4, Protein 5.5
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.
MUSHROOMS ON TOAST
This dish is a perfect weekend breakfast, light yet filling it is easy to prepare and cook. It could also be served as a light lunch with a side salad. This dish uses the 500g Livesey Bros Sumo Pack which includes Shiro Shimeji, Buna Shimeji, Eryngii and Shiitake. For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop the mushrooms into chunks
- Gently fry the mushrooms in the olive oil and the salt until they start to brown
- Slice the Ciabatta and toast for 2 minutes on either side until golden, then top with the ricotta cheese
- Place the mushrooms on top of the cheese and ciabatta and sprinkle with the parsley
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.
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