Wild Mushroom Toasts Food

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MUSHROOMS ON TOAST



Mushrooms on Toast image

Make and share this Mushrooms on Toast recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

4 large flat mushrooms
50 g butter
1 tablespoon vegetable oil
1 clove garlic, minced
flat leaf parsley
salt & freshly ground black pepper
lemon juice
2 slices bread, thick

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 ON TOAST



Mushrooms on toast image

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

4 large slices sourdough bread
1 tbsp olive oil
4 slices prosciutto
knob of butter
350g mixed mushrooms
1 garlic clove, crushed
4 tbsp crème fraîche
handful parsley leaves, finely chopped

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

BUTTERED WILD MUSHROOMS ON TOAST



Buttered wild mushrooms on toast image

Our favourite secret savoury ingredient, Marmite, adds extra umami flavour to these golden brown, winter warming mushrooms on hot buttered toast

Provided by Chelsie Collins

Categories     Breakfast, Brunch, Lunch

Time 15m

Number Of Ingredients 7

2 tbsp butter
½ rosemary sprig, leaves picked and finely chopped
1 garlic clove , crushed
200g wild mushrooms , cleaned using a pastry brush, larger ones torn into pieces
¼ tsp Marmite
½ small bunch parsley , roughly chopped
4 slices sourdough , toasted

Steps:

  • Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
  • Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.

Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)



Mixed Wild Mushroom Saute on Toast Points (Rachael Ray) image

Love my mushrooms!! I could eat mushrooms every day and be happy, so I'm always on the lookout for more mushroom recipes.

Provided by MsBindy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 lbs assorted mushrooms, thinly sliced
2 tablespoons fresh thyme
salt and pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup vegetable broth
1/2 cup half-and-half
8 slices bread, toasted
2 cups gruyere cheese, shredded

Steps:

  • Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
  • Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
  • Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
  • Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
  • Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
  • Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
  • Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

MUSHROOM TOASTS



Mushroom Toasts image

This is Russell's version of a similar dish we had at a local restaurant. You could eat this as a lunch dish with a salad, but we ate it as a (hearty) appetiser.

Provided by JustJanS

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

500 g mixed mushrooms, larger and older, mixed ok
100 g butter
100 ml cream
salt and pepper
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
1 loaf of dense Italian bread or 1 loaf sourdough bread
100 g butter, extra, softened

Steps:

  • Wipe clean, and thinly slice the mushrooms.
  • Melt the butter in a skillet over medium heat.
  • Add the mushrooms and cook until very well reduced and softened.
  • We did this in 2 batches.
  • Add the cream and bring to the boil, allow to reduce and thicken a little.
  • Add the lemon juice, season very well with salt and pepper, and stir through the parsley.
  • Meanwhile, slice the loaf into 10 slices.
  • Butter with the extra softened butter (one side only) and place under the grill (broiler).
  • Grill until golden on one side only and remove to a warmed serving dish.
  • Pile the mushrooms onto the toasts and serve.

Nutrition Facts : Calories 636.4, Fat 50.9, SaturatedFat 31.1, Cholesterol 135.2, Sodium 735.1, Carbohydrate 38.9, Fiber 2.2, Sugar 0.8, Protein 7.7

POACHED EGGS AND WILD MUSHROOMS ON TOAST



Poached Eggs and Wild Mushrooms on Toast image

It seems every chef and many home cooks have strong opinions about the best way to prep mushrooms. They might be scandalized to know that sometimes I rinse my mushrooms instead of cleaning them one by one with a towel. I just don't have the patience. So shoot me! And don't get me started on the idea that mushrooms are best when they're well browned and crispy. I like 'em tender and juicy, as in this recipe. I cook the mushrooms undisturbed in a covered skillet, a technique I learned from my friend Marcia Kiesel, who worked with me for many years at Food & Wine. It sounds bizarre, but it's genius. At first the mushrooms steam in their own liquid; then, as the moisture evaporates, they brown and crisp ever so slightly.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for brushing
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound mixed wild mushrooms, such as stemmed and sliced shiitake, quartered cremini, and oyster mushrooms, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup distilled white vinegar
4 large eggs
4 (1/2-inch-thick) slices sourdough boule
3/4 cup torn fresh basil leaves

Steps:

  • In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
  • Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
  • Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.

WILD MUSHROOM TOASTS



Wild Mushroom Toasts image

Provided by Sandra Lee

Categories     appetizer

Time 31m

Yield 24 toasts

Number Of Ingredients 9

2 tablespoons olive oil
1/4 cup chopped onion
5 cups finely chopped mushrooms, blend of button and wild
1 garlic clove, minced
1 teaspoon dried thyme
1/4 cup whipping cream
1/2 cup grated fontina cheese
1/2 cup freshly grated Parmesan
24 slices Melba toast

Steps:

  • Preheat broiler.
  • In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper.
  • Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

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WILD MUSHROOM & RICOTTA TOASTS - CAMILLE STYLES
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  • In a large skillet, melt the butter and olive oil over medium heat. Add the garlic and shallot and sauté for about 30 seconds.
  • Add the mushrooms and thyme to the pan, and continue cooking for about 15 minutes, stirring frequently. If the pan gets dry, add a splash of water. When the mushrooms are golden and tender, add the lemon juice, and a pinch of salt and pepper to taste. (This step can be done up to a day in advance - keep the mushrooms in the fridge and reheat before serving.)
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WILD MUSHROOM TOASTS WITH HAM AND FRIED EGGS - FOOD & WINE
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From foodandwine.com
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Total Time 25 mins
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  • Preheat a grill pan. Lightly brush both sides of the bread with olive oil. Grill the bread over high heat, turning once, until lightly charred and crisp, about 30 seconds per side. Transfer to plates.
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  • Add the Serrano ham to the skillet and cook over moderately high heat until warmed through and slightly crisp, about 5 seconds per side. Set the ham over the mushrooms. Crack the eggs into the skillet and fry them over easy. Top each toast with an egg, sprinkle with the parsley and serve at once.


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Estimated Reading Time 1 min
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