Mushroom Spread For Toast Food

MUSHROOMS ON TOAST

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.

MUSHROOMS ON TOAST

Steps:

• Toast the bread in a toaster
• Meanwhile, finely slice the mushrooms and fry the in the butter (quantity to suit amount and your taste). Season to taste.
• If you are feeling really naughty then butter your toast or spread it thinly with some Hellman's Real Mayonnaise.

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).

MUSHROOMS ON TOAST

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.

WILD MUSHROOM PATE

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
• In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
• In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
• Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
• Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

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!

CREAMED MUSHROOMS ON ANCHOVY TOAST

Steps:

• Prepare the toast.
• As the toast bakes, slice the mushrooms thinly. There should be about three cups.
• Heat the butter in a heavy saucepan and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until this liquid evaporates.
• Add the cream, salt and pepper, and cook about one minute longer.
• Spread each slice of toast with one-half teaspoon anchovy paste. Spoon an equal portion of the mushrooms over the anchovy paste. Sprinkle with parsley and serve immediately.

THE ULTIMATE MUSHROOMS ON TOAST

Steps:

• Heat the oil in a pan then stir the mushrooms, soy sauce and Mushroom Superblend together over a medium heat. Pop the lid on and leave to cook for around 10 minutes, until the mushrooms have let off their juices and softened. You should have some rich coated mushrooms.
• Slice and toast your bread, spread the humours generously over the toast then spoon over your mushrooms. Sprinkle a few chives over the top then season with salt & pepper and enjoy!

MUSHROOMS ON TOAST

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 SPREAD FOR TOAST

Steps:

• Add olive oil to a large, deep skillet over medium heat.
• After 1 minute, add the mushrooms; season with salt and pepper.
• Cook, stirring, about 10 minutes, until they are quite soft but not yet brown.
• Stir in the shallot, garlic, and cream; cook another 5 minutes.
• Stir in the eggs and cook, stirring, just until the mixture holds together, 3-4 minutes.
• Serve immediately, on toast.

WARM MUSHROOM SPREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in a skillet over medium heat. Stir in the mushrooms and onion, and cook until tender. Sprinkle with the flour. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, and season with salt and pepper. Transfer to a small casserole dish, and top with Parmesan cheese.
• Bake 15 minutes in the preheated oven, until bubbly.

MUSHROOM-HERB STUFFED FRENCH TOAST

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside., In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top, spread side down., In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture., In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

MUSHROOMS AND EGG TOAST

Steps:

• Melt the butter and add chopped onions, chopped mushrooms, green chilli, and a pinch salt.
• Fry till mushrooms become a bit browned and shrinks.
• break an egg into a bowl and add salt to taste.
• Beat the eggs well and pour the egg over the spread onion mushroom mix on the pan.
• swirl the pan to coat the egg all over.
• place a slice of egg on one side and put the flame low.
• once the top part gets cooked, fold the omelet over the bread. fold it again lengthwise into two.
• serve it hot!

MUSHROOM CROSTINI

Steps:

• Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.

MUSHROOM RICOTTA TOAST

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.

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!

EASY MUSHROOM SPREAD

Steps:

• In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender. Stir in mushrooms and saute until juices run. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding cornstarch. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.

MUSHROOMS ON TOAST

Steps:

• Make spread: Make one batch of Creamy White Bean Dip. Set aside ½ cup for this recipe (see note 1).
• Sear mushrooms: Heat 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Scatter mushrooms into the hot oil. Let cook undisturbed until golden brown on the bottom, 4 to 5 minutes. Flip and cook until golden brown on the other side, about 4 minutes.
• Season mushrooms: Reduce heat to medium. Add remaining 1 tablespoon of grapeseed oil and garlic, then stir to coat mushrooms. Cook until garlic is fragrant, 1 to 2 minutes. Season well with salt and pepper. Remove from heat.
• Assemble: Toast bread and spread with White Bean Dip. Top with mushrooms and garnish with parsley.