Wild Mushroom Toasts Recipes

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WILD MUSHROOM TOASTS

Provided by Sandra Lee

Categories     appetizer

Time 31m

Yield 24 toasts

Number Of Ingredients 9



Wild Mushroom Toasts image

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.

2 tablespoons olive oil
1/4 cup chopped onion
5 cups finely chopped mushrooms, blend of button and wild
1 garlic clove, minced
1 teaspoon dried thyme
1/4 cup whipping cream
1/2 cup grated fontina cheese
1/2 cup freshly grated Parmesan
24 slices Melba toast

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



Mushrooms on Toast image

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

2 tablespoons unsalted butter, more as needed
1 pound thinly sliced portobello or cremini mushrooms
1 teaspoon chopped thyme
2 small garlic cloves, minced
Salt and pepper
Splash of sherry or Marsala (optional)
1/4 cup crème fraîche
2 thick slices country bread, for toasting
2 tablespoons chopped parsley

POACHED EGGS AND WILD MUSHROOMS ON TOAST

It seems every chef and many home cooks have strong opinions about the best way to prep mushrooms. They might be scandalized to know that sometimes I rinse my mushrooms instead of cleaning them one by one with a towel. I just don't have the patience. So shoot me! And don't get me started on the idea that mushrooms are best when they're well browned and crispy. I like 'em tender and juicy, as in this recipe. I cook the mushrooms undisturbed in a covered skillet, a technique I learned from my friend Marcia Kiesel, who worked with me for many years at Food & Wine. It sounds bizarre, but it's genius. At first the mushrooms steam in their own liquid; then, as the moisture evaporates, they brown and crisp ever so slightly.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Poached Eggs and Wild Mushrooms on Toast image

Steps:

  • In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
  • Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
  • Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.

2 tablespoons unsalted butter, plus more for brushing
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound mixed wild mushrooms, such as stemmed and sliced shiitake, quartered cremini, and oyster mushrooms, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup distilled white vinegar
4 large eggs
4 (1/2-inch-thick) slices sourdough boule
3/4 cup torn fresh basil leaves

MUSHROOM TOASTS

This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine.

Provided by Cookin-jo

Categories     Spreads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Mushroom Toasts image

Steps:

  • Wipe any dirt from the mushrooms with a damp cloth or paper towel.
  • Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
  • Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
  • Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
  • Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
  • Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
  • Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
  • Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
  • Remove from the heat and stir in parsley and more salt and black pepper to taste.
  • Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
  • Just before serving position oven rack 6 inches below the broiler element and heat broiler.
  • Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
  • Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
  • Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.

Nutrition Facts : Calories 841.1, Fat 31, SaturatedFat 12.2, Cholesterol 52, Sodium 1114.1, Carbohydrate 114.9, Fiber 5.8, Sugar 7.3, Protein 28.9

1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
1 tablespoon butter
2 tablespoons olive oil (or more as needed)
kosher salt, to taste
fresh ground black pepper, to taste
1/4 cup red onions or 1/4 cup white onion
2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves
1/2 cup creme fraiche (I used recipe #171932) or 1/2 cup sour cream (I used Creme Fraiche)
1 tablespoon Italian parsley, chopped
12 -18 slices baguette, cut 1/2 inch on diagonal
1 1/2 tablespoons olive oil
1/4 cup parmigiano-reggiano cheese, grated

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

BUTTERED WILD MUSHROOMS ON TOAST

Our favourite secret savoury ingredient, Marmite, adds extra umami flavour to these golden brown, winter warming mushrooms on hot buttered toast

Provided by Chelsie Collins

Categories     Breakfast, Brunch, Lunch

Time 15m

Number Of Ingredients 7



Buttered wild mushrooms on toast image

Steps:

  • Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
  • Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.

Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

2 tbsp butter
½ rosemary sprig, leaves picked and finely chopped
1 garlic clove , crushed
200g wild mushrooms , cleaned using a pastry brush, larger ones torn into pieces
¼ tsp Marmite
½ small bunch parsley , roughly chopped
4 slices sourdough , toasted

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