Creamy Mushroom Toasts Recipe By Tasty Food

CREAMED MUSHROOMS ON TOAST

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 VEGAN MUSHROOM TOASTS

Steps:

• On medium heat, fry your garlic, fresh rosemary and onion in rapeseed oil. Once they begin to soften, you can stir in the mushrooms and water.
• Crank the heat up slightly and cook until the mushrooms begin to soften, stirring occasionally. Adding water helps the mushrooms steam through without adding additional oil.
• When the mushrooms have softened, stir in the butter, flour and dairy-free milk. Then add a large pinch of sea salt and a good grinding of black pepper. Simmer on a lower heat, stirring occasionally until you notice the sauce thickening and getting creamy.
• Lightly toast your bread, then spoon over your creamy garlic and rosemary shrooms. Serve with a little sprinkling of more rosemary and black pepper. Enjoy!

CREAMY MUSHROOMS ON TOAST

Steps:

• Toast the bread, then spread with a little of the cream cheese.
• 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 and top with chives.

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

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!

EASY CREAMY MUSHROOMS

Steps:

• Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan. Serve immediately, garnished with parsley, if desired.

EASY MUSHROOMS ON TOAST RECIPES (THREE VERSIONS)

Steps:

• Heat half of the olive oil (1.5 teaspoons) in a 12-inch cast-iron skillet over medium heat.
• Add half of the mushrooms (work in batches so pan is not overcrowded). Cook for 5 minutes, undisturbed. Stir and cook another 3 to 5 minutes. Transfer cooked mushrooms to a plate and set aside. Continue cooking second batch, adding remaining 1.5 teaspoons of olive oil and mushrooms.
• Once second batch of mushrooms are cooked, add all mushrooms back to the skillet, stir in butter and a pinch each of salt and black pepper.
• Toast bread and (gently) rub with a clove of peeled garlic.
• In a bowl, mash avocado. Spread avocado on toast. Note: Add a tablespoon or so of lemon juice if you like here. Also, if you prefer to simply slice the avocado instead, that's okay too.
• Top avocado with cooked mushrooms and chili pepper. Serve and enjoy!
• Toast bread and (gently) rub with a clove of peeled garlic.
• Spread with blue cheese. Top with cooked mushrooms and drizzle with honey. Serve and enjoy!
• Toast bread and (gently) rub with a clove of peeled garlic.
• Spread mustard over bread. Top with cheese. Broil in oven for a minute or just until cheese is melted.
• Top with cooked mushrooms and fresh thyme leaves. Serve and enjoy!

CREAMY SAUTEED MUSHROOMS WITH TOAST

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.

CREAMY GARLIC MUSHROOMS

Steps:

• Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes.
• Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft.
• Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
• Bring to the boil, then reduce heat and simmer for another five minutes. Voilà!

CREAMY MUSHROOMS ON TOAST

Steps:

• Warm the olive oil to a medium sized pan, over medium heat.
• Add the mushrooms and sauté for 1 - 2 minutes.
• Add the Just A Splash culinary Marsala and bring to a boil over medium-high heat for 1 - 2 minutes, allowing the alcohol to cook off a little.
• Add the chicken stock, cream, ground mustard, garlic granules and a pinch of salt and pepper.
• Bring to a boil, then reduce heat to a simmer for about 10-15 minutes until thick.
• Meanwhile, slice and toast your bread until golden.
• Add a little parsley into the sauce and stir through.
• Arrange the toast on a plate and spoon the sauce on top.
• Finish with a sprinkling of parsley.

EASY CREAMY MUSHROOMS ON TOAST

Steps:

• Prepare your mushrooms by wiping of any dirt with a damp piece of paper towel. Keep the smaller mushrooms whole and slice any larger ones in half. I always love the look of little whole mushrooms, quite cute actually.
• In a heavy based fry pan heat oil and then add your mushrooms. Cook, until your mushrooms have started to brown and cook. Add your bacon, cook for a couple of minutes and then add garlic, cream and parsley. Cook until cream starts to thicken and sauce has reduced slightly.
• Serve on thick slices of toasted sourdough or the bread of your choice.

EASY CREAMY MUSHROOM TOAST

Steps:

• Heat a large frying pan over high heat then add a tablespoon or two of olive oil.
• Fry the mushrooms in batches, until well-browned all over.
• 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.
• Serve the creamy mushrooms on toast smeared with cream cheese (optional).

CREAMY MUSHROOMS ON TOAST

Steps:

• Add 4 rashers of bacon to a frying pan over medium heat. Fry both sides until golden and crispy, with as much of the fat rendered as possible. Remove from pan, leaving fat behind. Leave to cool, then very finely dice.
• Add half of your mushrooms and space out. Leave to fry without moving about until deep golden. Season with salt and pepper, then use your tongs to individually flip each mushroom. Leave again until golden on the other side. Remove from pan and add your second batch, adding more oil as needed. It's important to not overcrowd the pan or they'll steam and lose flavour.
• Add your first batch back to the pan, then push to the outside of the pan. Melt in 2 tbsp butter, then add 2 minced cloves of garlic. Fry for 1-2mins, then incorporate with all the mushrooms.
• Pour in 1/2cup/125ml chicken stock and allow to simmer until reduced by half (5-10mins). Pour in 1cup/250ml cream. Add 1/2 tsp dijon mustard, a few drops of lemon juice and seasoning to taste. Bring to a rapid simmer and stir occasionally until fully thickened (another 5-10mins). If you over thicken just add a splash more stock.
• Meanwhile, lightly brush both sides of 4 slices of bread with olive oil and pop under the grill to crisp up (flip half way) or fry in a frying pan.
• Serve by spooning creamy mushrooms on top with a sprinkling of crispy bacon crumbs and fresh chives.

CREAMED MUSHROOMS ON TOAST

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.

CREAMY GARLIC MUSHROOMS

Steps:

• Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
• Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
• TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
• Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.

LINGUINE WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
• Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
• Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

CREAMY MUSHROOM ON TOAST

Steps:

• 1. Heat butter in a pan and add garlic and saute it. 2. Add mushrooms, white pepper powder, salt and saute it for 1-2 mins and switch off the flame. 3. Atlast add fresh cream and mix thoroughly. 4. Now spread this mixture on the toast as shown in the video and serve it.

MAKE THIS: CHEF MATT BASILE'S CREAMY MUSHROOMS ON TOAST

Steps:

• Creamy mushroomsMelt ¼ cup butter in a medium saucepan over medium-high heat.Add the garlic and lemon juice and sauté for 3 minutes. Add the mushrooms, thyme, salt, pepper and the remaining ¼ cup butter and stir to mix, allowing the butter to melt.Turn the heat down to medium and stir in the wine and Gorgonzola.Simmer for 5 minutes, or until reduced by a quarter. Remove from the heat and keep warm.Toast wafflesPreheat a non-stick waffle iron.In a large bowl combine the rye bread, challah, eggs, milk and salt. Use your hands to mix the ingredients to form something doughish: moist but not soggy, pliable but still visibly torn-up bread.Ladle half the mixture into the waffle iron and cook for 4 minutes, or until golden brown and no longer moist. If you lift the lid slightly and the waffle starts to break apart, keep baking for another minute or so.Repeat with the remaining mixture to make a second waffle.Creamy mushrooms on toastIn a small frying pan, heat the canola oil over medium-high heat. Crack the eggs into the pan and turn the heat down to medium.Cook the eggs sunny side up for about 5 minutes.To assemble, place a toast waffle on each plate and top with the creamy mushrooms and a sunny-side-up egg. Garnish with fresh thyme.

CREAMY GARLIC MUSHROOMS ON TOAST RECIPE

Steps:

• In a pan, heat a teaspoon of olive oil. Add chopped onions and mushrooms to it and fry for about 2-3 minutes. Now, add crushed garlic cloves and cook for a few minutes.
• When the color of the garlic turns slightly brown, add salt and pepper. Mix it and then remove the pan from heat.
• Now, place the mixture in a bowl and let it cool.
• Toast the bread slices in the oven. On the other hand, add cream and processed cheese to the cooked mushroom mixture. Mix it thoroughly.
• Then, place two spoonfuls of this mixture on the bread in a thick layer. Place the toasts on a baking tray.
• Place the tray in the oven and cook the slices for about 5 minutes. Serve hot.

CREAMY MUSHROOMS ON TOAST

Steps:

• In a skillet over medium heat, add the Olive Oil and unsalted Butter, heat until butter is melted.
• Add in the minced Garlic and allow to cook for about 30 seconds, then add in the sliced Mushrooms, Thyme, Salt & Pepper (to taste) and continue to cook for about 5 minutes, stirring occasionally, until Mushrooms start to get some color.
• Add the Lemon juice and stir to mix in, cook for about 1 minute then add in the Heavy Cream, stirring to coat mushrooms. Allow to cook for 2 -3 minutes until cream has thickened. Remove from heat.
• Toast your favorite bread, top with a pile of creamy Mushrooms and finish off with freshly grated Parmesan Cheese.

CREAMY MUSHROOMS ON TOAST

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 TOAST

Steps:

• Sauté onion in 2 tsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
• Add mushrooms with a light drizzle of olive oil and sauté over a high heat
• When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
• In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together
• To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!