Creamy Mushrooms On Toasted Country Bread Recipes

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CROUTE FORESTIERE (CREAMY MUSHROOMS ON TOASTED COUNTRY BREAD)



Croute Forestiere (Creamy Mushrooms On Toasted Country Bread) image

Provided by mary01

Time 2h

Yield 4

Number Of Ingredients 11

1 ounce dried morel mushrooms
1 cup boiling water
1 pound button mushrooms, trimmed and wiped clean, and thinly sliced
1 cup buttery white wine, such as an Arbois or a light Chardonnay
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup creme fraiche or heavy cream, non ultra-pasteurized cream
sea salt
freshly ground black pepper
4 slices (about 6 x 4 inches) freshly baked, crusty bread
fresh chervil sprigs, for garnish

Steps:

  • Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid. Place the morels and the button mushrooms in a medium-sized, heavy bottomed saute pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated and the mushrooms are still moist, which will take 8 to 10 minutes. Lower the heat to medium, add the butter to the mushrooms and stir until it has melted. Sprinkle the flour over the mushrooms and stir constantly for about two minutes so the flour is completely mixed into the mushrooms. Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the creme fraiche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning. While the mushrooms are cooking, toast the bread lightly on each side and place on each individual plate. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil and serve immediately.

CREAMY MUSHROOMS



Creamy Mushrooms image

My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.

Provided by sal

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 ¼ cups milk
2 teaspoons soy sauce
salt and pepper to taste

Steps:

  • Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g

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

CREAMY MUSHROOMS ON TOAST



Creamy Mushrooms on Toast image

Creamy and delicious fried mushrooms on toast is a Critish classic that is ready in just 10 minutes.

Provided by Amanda

Categories     Breakfast     Brunch     Lunch     Snack

Time 10m

Number Of Ingredients 8

250 g mushrooms
2 tsp parsley
2 slices bread
1 tbsp butter
2 tsp oil
4 tbsp double cream
½ tsp salt
¼ tsp pepper

Steps:

  • Chop the mushrooms to roughly the same size and chop the parsley.
  • Toast the bread and leave it upright to cool before buttering.
  • Heat the oil in a frying pan over a medium heat. Add the mushrooms and cook for 3-5 minutes, until they are just starting to soften.
  • Season with the salt and pepper and add the cream.
  • Stir the mixture together for 2 minutes. Check the seasoning and add the parsley.
  • Serve the mushrooms piled onto the buttered toast

Nutrition Facts : Calories 247 kcal, Carbohydrate 19 g, Protein 8 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 752 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

CREAMY MUSHROOMS ON TOASTED COUNTRY BREAD



Creamy Mushrooms on Toasted Country Bread image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Wine     Dairy     Mushroom     Appetizer     Sauté     Vegetarian     Lunch     White Wine     Fall     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 10

1 ounce dried morel mushrooms
1 cup boiling water
1 pound button mushrooms, trimmed and wiped clean, and thinly sliced
1 cup buttery white wine, such as an Arbois or a light Chardonnay
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
One-half cup crème fraîche or heavy, non ultra-pasteurized cream
Sea salt and freshly ground black pepper
4 good-sized (about 6 x 4 inches) slices of freshly baked, crusty bread
Chervil sprigs, for garnish

Steps:

  • 1. Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.
  • 2. Place the morels and the button mushrooms in a medium-sized, heavy bottomed saute pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes. Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms. Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.
  • 3. While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.

CREAMY MUSHROOMS ON TOAST



Creamy Mushrooms On Toast image

This is a perfect indulgent lunch or brunch recipe

Provided by roddas

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
  • Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
  • Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.
  • Heat a griddle until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
  • To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.

CREAMY MUSHROOMS ON TOASTED BREAD



Creamy Mushrooms on Toasted Bread image

Make and share this Creamy Mushrooms on Toasted Bread recipe from Food.com.

Provided by Mamie37

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 ounces butter
1 lb assorted mushroom, button,shittake,portobello etc.,sliced
1 clove garlic, crushed
6 pieces French bread, sliced 1 inch thick
1/2 cup sour cream
1 tablespoon chopped fresh dill
1/2 teaspoon paula deen seasoning salt, to taste

Steps:

  • In a hot frying pan, heat the butter, and stir-fry the mushrooms and garlic quickly, until soft, then season.
  • Remove from heat.
  • Meanwhile, toast bread on both sides, and arrange on heated plate.
  • Stir the sour cream and chopped dill into the mushroom mixture, cook until bubbling, then spoon over the toasted bread.
  • Garnish with more dill.

Nutrition Facts : Calories 301.6, Fat 13.9, SaturatedFat 7.8, Cholesterol 28.8, Sodium 458.3, Carbohydrate 36.7, Fiber 2.7, Sugar 1.4, Protein 8.7

CREAMY MUSHROOM TOASTS RECIPE BY TASTY



Creamy Mushroom Toasts Recipe by Tasty image

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

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon McCormick® Paprika, plus extra for garnish
14 oz mushroom, sliced
1 teaspoon salt
¼ cup heavy cream
3 scallions, thinly sliced
4 slices bread, 1 in (2 1/2 cm)
4 eggs, poached

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

MUSHROOM TOAST CUPS



Mushroom Toast Cups image

These are divine hot appetizers that are unusual and fun for many occasions. The toast cups can be made ahead and frozen to make party day easier. :)

Provided by LKOSLOWSKI

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h10m

Yield 20

Number Of Ingredients 12

1 ½ (1 pound) loaves sliced white bread
2 tablespoons butter
½ pound fresh mushrooms, finely diced
½ cup onion, finely diced
⅛ teaspoon ground cayenne pepper
1 tablespoon fresh lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
½ cup half-and-half
1 tablespoon all-purpose flour
½ cup Parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
  • Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
  • Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 18.8 g, Cholesterol 7.5 mg, Fat 3.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 339.9 mg, Sugar 1.9 g

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