Buttered Wild Mushrooms On Toast Recipes

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MUSHROOMS ON TOAST



Mushrooms on Toast image

Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It's cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.

Provided by David Tanis

Categories     breakfast, brunch, dinner, easy, for two, lunch, quick, snack, weekday, weeknight, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, more as needed
1 pound thinly sliced portobello or cremini mushrooms
1 teaspoon chopped thyme
2 small garlic cloves, minced
Salt and pepper
Splash of sherry or Marsala (optional)
1/4 cup crème fraîche
2 thick slices country bread, for toasting
2 tablespoons chopped parsley

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.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 710 milligrams, Sugar 6 grams, TransFat 0 grams

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

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.

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.

MIXED WILD MUSHROOM SAUTé ON TOAST POINTS WITH GRUYèRE



Mixed Wild Mushroom Sauté on Toast Points with Gruyère image

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
2 tablespoons unsalted butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 pounds assorted mushrooms, such as cremini (baby portobello), portobello, shiitake, or fresh porcini, thinly sliced
2 tablespoons chopped fresh thyme plus a few sprigs for garnish
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry sherry or dry white wine
1 cup beef stock or broth
1/2 cup cream or half-and-half
8 slices wheat, whole-grain, or white sliced bread, toasted
2 cups shredded Gruyère cheese (1/2-pound brick)

Steps:

  • Heat a large nonstick skillet over medium to medium-high heat. Add the EVOO and butter. When the butter melts, add the garlic and shallots and swish around for 30 seconds, then add the mushrooms and combine. Sprinkle the chopped thyme over the mushrooms. Cook the mushrooms, stirring frequently, until they brown. Add salt and pepper to taste. (Do not season mushrooms before they brown. Salt draws out liquid and will make the mushrooms wet and as a result, they will actually take longer to brown.) Sprinkle the flour over the mushrooms and cook for 1 to 2 minutes more, stirring to evenly distribute. Whisk the sherry into the pan first and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the cream and simmer over low heat for 5 minutes.
  • Cut the toasted bread from corner to corner. Arrange 4 triangles of toast on each dinner plate. Pour one quarter of the mushrooms across each portion and top with lots of Gruyère and with thyme sprigs. Serve with a tossed green salad or baby spinach salad.
  • You can make this dish (and variations, #273 or #274) vegetarian by substituting vegetable broth for the stock.

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