CREAMED MUSHROOMS ON TOAST
Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.
Provided by bluemoon downunder
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
- Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
- Add the lemon juice and cook a further minute.
- Gradually add the light cream and cook gently until the mixture thickens.
- Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
- Divide mixture among hot toast slices.
- Garnish with tarragon leaves and serve immediately.
- Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.
MUSHROOMS ON TOAST
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
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
CREAMED OYSTERS & MUSHROOMS ON TOAST
Oysters and mushrooms are a good combo. (But then oysters go with anything at anytime don't they?) This can be a "light" lunch or a dinner with rice and vegetables.
Provided by Tebo3759
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook mushrooms and shallots in butter over medium heat in a 2 quart pan.
- Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes.
- Add wine and bring to a boil.
- Mix flour, tabasco& milk, add to mushroom mixture with the cream.
- Simmer and stir occasionally until slightly thickened about 3 minutes.
- Add oysters, simmer until edges curl, about 3 minutes.
- Toast bread and serve oysters and mushrooms on top.
CREAMED OYSTERS AND MUSHROOMS ON TOAST
Categories Milk/Cream Dairy Mushroom Shellfish Quick & Easy Oyster White Wine Winter Simmer Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- Cut mushrooms into 1/4-inch-thick slices and finely chop shallot. In a 2-quart saucepan cook mushrooms and shallot with salt to taste in butter over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden. Add wine and bring to a boil. In a measuring cup vigorously stir together milk and flour and add to mushroom mixture with cream and cayenne. Simmer cream mixture, stirring occasionally, until mixture is slightly thickened, about 3 minutes.
- Toast bread. Add oysters and parsley to cream mixture, stirring gently, and cook at a bare simmer until edges of oysters curl, about 3 minutes. Arrange toast on 2 plates and spoon creamed oysters and mushrooms on top.
CREAMED MUSHROOMS ON ANCHOVY TOAST
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 15m
Yield Four servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 224 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY MUSHROOM TOASTS RECIPE BY TASTY
Here's what you need: olive oil, garlic, McCormick® Paprika, mushroom, salt, heavy cream, scallions, bread, eggs
Provided by Tayo Ola
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
- Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
- Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
- Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams
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