Mushrooms And Stilton On Toast Food

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.

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.

SAUTEED MUSHROOMS WITH MELTED STILTON

Steps:

• Preheat oven to 425°F.
• Trim mushrooms and halve if small or quarter if large. Crumble enough Stilton, not including rind, to measure about 1 cup. Force garlic through a garlic press.
• In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes. Mushroom mixture may be made 1 day ahead and chilled, covered.
• Top mushroom mixture with Stilton and on a baking sheet bake in middle of oven until cheese is melted and bubbling, 5 to 10 minutes.
• Serve mushrooms with bread for sopping up sauce.

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.

MUSHROOMS WITH PORT AND STILTON SAUCE IN A BREAD BOWL

Steps:

• In a skillet, heat 2 tablespoons of the butter over moderately high heat until the foam subsides. Saute the mushrooms in the melted butter, stirring, until they are golden and season them with salt and pepper.
• Heat the Port ( You are going to ignite it and heating it before hand is necessary for it to ignite.) Add the heated Port to the skillet and ignite it, shaking the skillet gently until the flames go out.
• Stir in the Stilton and the heavy cream and cook the mixture over moderate heat, stirring, until the cheese is melted.
• Brush the insides of the hollowed out rolls with the remaining melted butter. Toast the rolls on a baking sheet under a preheated broiler, about 4 inches from the heat until they are golden.
• Divide the mushroom mixture between the rolls and garnish with chopped parsley.

STILTON TOASTS

Steps:

• Using back of fork, mash cheese and crème fraîche in small bowl to blend.
• Preheat oven to 350°F. Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.