Croutes Aux Champignons Mushrooms On Toast Recipes

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CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)



Croutes Aux Champignons (Mushrooms on Toast) image

From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.

Provided by IngridH

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup onion, chopped
2 tablespoons butter
1 lb wild mushroom, sliced (chanterelles, cepes, or whatever you like)
salt
pepper
7 ounces dry white wine
4 ounces cream
4 slices bread, a hearty country bread is best
4 tablespoons grated parmesan cheese (or Sbrinz, if you can get it)

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.

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

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

GARLIC MUSHROOMS ON TOAST



Garlic mushrooms on toast image

A fast and filling lunch with creamy mushrooms that's packed full of flavour

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Yield Serves 4

Number Of Ingredients 6

2 tsp vegetable oil
500g pack mushrooms , halved
2 garlic cloves , crushed
½ x 300g tub garlic & herb soft cheese
150ml hot vegetable stock
2 small baguettes , sliced open and halved

Steps:

  • Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.

Nutrition Facts : Calories 355 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.47 milligram of sodium

CROÛTE AUX CHAMPIGNONS



CROÛTE AUX CHAMPIGNONS image

Categories     Mushroom

Number Of Ingredients 13

-Butter
-Sliced mushrooms: shitake (without stems), oyster, lambs foot, chanterelles or any other wild or market mushrooms
-French shallots (dry) finely chopped
-White wine or Noilly Pratt
-Veal stock
-Parmesan Reggiano finely grated
-Chives finely chopped
-Italian parsley chopped
-truffle oil (optional)
-Rustic bread sliced, toasted
-Baby arugula or spinach
-Olive oil
-balsamic vinegar

Steps:

  • -In a large pan, melt the butter and sauté mushrooms until they give up their liquid, about 5 min. -Add the shallots, the wine and the stock - enough to cover the mushroom mixture -Reduce the liquid (5 min or more) and add the cheese, allow to melt -Add the herbs (parsley & chives) and truffle oil if desired -Divide the mushroom mixture over toasted bread slices -serve beside arugula/spinach salad dressed with olive (or truffle) oil and balsamic vinegar

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