Creamedoystersmushroomsontoast Recipes

CREAMED MUSHROOMS ON TOAST

Steps:

• Heat butter and oil together in a frying pan.
• Add garlic , saute until golden.
• Add mushrooms, saute on high heat, turning several times until golden.
• Add the cream. Stir and lower the flame.
• When cream starts to bubble and thicken, turn the stove off.
• Add the cheese spread. Season with salt, pepper and parsley.
• The mushrooms, cheese and cream should be a thick mass.
• Toast the slices of bread and top with the mushroom mixture.
• Garnish with parsley and serve warm.

CREAMED MUSHROOMS ON MULTIGRAIN TOAST

Steps:

• Melt the butter in a saute pan over medium heat; add in the shallots.
• Stir/saute 1-2 minutes or until the shallot begins to soften.
• Stir in the mushrooms; cook 6-8 minutes or until they are limp and have given up much of their liquid.
• Add in the stock, cream, salt, and pepper; cook until the liquid reduces by about half.
• Arrange toast on 4 plates; top each with an equal portion of mushrooms and sauce.
• Dust with paprika and serve.

CREAMED MUSHROOMS ON TOAST

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.

CREAMED MUSHROOMS

Steps:

• Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
• Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
• Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
• With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
• Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.

CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)

Steps:

• Preheat broiler.
• Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
• Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
• Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
• Place the toasts under the broiler, just until the top starts to brown. Serve immediately.

CREAMED OYSTERS AND MUSHROOMS ON TOAST

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.