EASY CREAMY MUSHROOM TOAST
Easy creamy mushroom toast is perfect for breakfast, lunch and dinner and can be made in no time at all for a delicious, easy vegetarian meal.
Provided by Alida Ryder
Categories Breakfast Dinner Lunch Vegetarian
Time 15m
Number Of Ingredients 10
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).
Nutrition Facts : Calories 162 kcal, Carbohydrate 19 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 230 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
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
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
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 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
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.
CREAMY MUSHROOMS
My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.
Provided by sal
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g
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
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
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
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
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5/5 (6)Total Time 10 minsCategory Appetizer, Breakfast, Brunch, MainCalories 168 per serving
- Clean the mushrooms by rubbing them gently with a kitchen towel to remove any dirt. Avoid washing them (read recipe notes for why*).
- Heat a dry pan (no oil) over medium heat and add the mushrooms. Cook them for a few minutes, allowing them to brown and cook through. Stir them occasionally, flipping over to make them evenly cooked.
- I enjoy mushrooms on toast best when made fresh. The toasted bread can be stored in an airtight container for 1-2 days. Likewise, the prepared creamy mushroom topping can be prepared and stored in a container in the fridge for 1-2 days.Once the creamy mushroom toast is prepared, the sauce will make the toast go soggy - so it's best eaten fairly soon!
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