New Twist For Mushrooms On 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:

• 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.

NEW TWIST FOR MUSHROOMS ON TOAST

Steps:

• In a frypan (cast iron is best) heat the oil and brown the mushrooms.
• Add the cottage cheese.
• Sprinkle the parmesan cheese over.
• Add salt and pepper to taste.
• Stir and turn over and over so it does not stick.
• When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.
• Meanwhile toast bread crisp.
• Lightly spread with a very little margarine.
• Place tomato slices on toast.
• Sprinkle salt and pepper over.
• Pour mushrooms and cheeses over tomatoes.
• Serve immediately.

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.

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.

GARLIC MUSHROOMS ON TOAST

Steps:

• Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.