CREAMY SAUTEED MUSHROOMS WITH TOAST
Categories Dairy Mushroom Appetizer Side Sauté Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 servings
Number Of Ingredients 9
Steps:
- Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
- Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.
SAUTéED WILD MUSHROOMS
Serve these buttery mushrooms as a side with a rib of beef for an extra special Sunday roast, or stir through pasta or a risotto
Provided by Matt Brown
Categories Side dish
Time 18m
Number Of Ingredients 5
Steps:
- Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.
- Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins - try to keep the shape as this all adds to the presentation. Season and finish with a squeeze of lemon juice and the parsley.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
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
MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)
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
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.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
MIXED WILD MUSHROOM SAUTé ON TOAST POINTS WITH GRUYèRE
Yield 4 servings
Number Of Ingredients 13
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.
WILD MUSHROOM TOASTS
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.
WILD MUSHROOM SAUTE
Like most people, I love mushrooms. I have even been taught by a Polish friend how to identify a few wild ones. When I find some, I make this wonderful saute.
Provided by evelynathens
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the mushrooms thoroughly in cold water.
- Lift the mushrooms from the water and drain well.
- Cut the larger mushrooms into 1 inch pieces.
- Melt the butter in the oil in a large saucepan.
- Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
- Add the shallots, garlic, salt and pepper and saute for 1 minute.
- Sprinkle the herbs on the mushrooms and serve with bread.
Nutrition Facts : Calories 123.8, Fat 10.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 445.2, Carbohydrate 5.6, Fiber 1.2, Sugar 2.3, Protein 3.9
More about "mixed wild mushroom sauté on toast points with gruyère recipes"
SAUTEED MUSHROOMS ON TOAST - QUICK AND EASY AND …
From recipesformen.com
GARLIC WILD MUSHROOMS ON TOAST - NUTMEG NANNY
From nutmegnanny.com
WILD MUSHROOM TOAST - COUNTRY LIVING MAGAZINE
From countryliving.com
WILD MUSHROOM TART | KITCHN
From thekitchn.com
ROASTED MUSHROOM AND GRUYERE TOASTS - TWO PEAS
From twopeasandtheirpod.com
WILD MUSHROOM TOASTS - RECIPE - FINECOOKING
From finecooking.com
WILD AND MIXED MUSHROOM SAUTé - ETALK
From more.ctv.ca
EASY SIDE DISH: THE BEST SAUTéED MUSHROOMS RECIPE
From umamigirl.com
GRUYERE MUSHROOM & CARAMELIZED ONION BITES RECIPE
From littlespicejar.com
SEPTEMBER 26: MIXED WILD MUSHROOM SAUTE ON TOAST …
From sarahstone-365norepeats.blogspot.com
Estimated Reading Time 2 mins
QUICK SAUTéED WILD MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
WARM CHEESE & MUSHROOM TOASTS - RECIPE - FINECOOKING
From finecooking.com
MUSHROOM & LEEK QUICHE WITH GRUYèRE RECIPE - FOOD NEWS
From foodnewsnews.com
WILD MUSHROOM AND GRUYèRE OMELETS RECIPE | ATKINS
From fr.atkins.ca
SAVORY MUSHROOM TOAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
MY LITTLE BLACK COOKBOOK: WILD MUSHROOM SAUTé ON TOAST POINTS
From mylittleblackcookbook.blogspot.com
WILD MUSHROOMS ON TOAST | EASY BREAKFAST RECIPE - THE HAPPY …
From thehappyfoodie.co.uk
MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)
From champsdiet.com
CREAMY MUSHROOM AND GRUYERE CASSEROLE - SEASONS ... - SEASONS …
From seasonsandsuppers.ca
GARLICKY WILD MUSHROOM SAUTé RECIPE - VICTORIA AMORY | FOOD
From foodandwine.com
CARAMELIZED ONION, MUSHROOM, & GRUYERE TOASTS - GENUSS …
From genuss-enjoyment.com
BEST WILD MUSHROOM TOASTS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
WILD MUSHROOM SAUTE - PLAIN.RECIPES
From plain.recipes
GRUYERE MUSHROOM TOASTS WITH MUSTARD AND THYME - PREVENTION RD
From preventionrd.com
CREAMY WILD MUSHROOM TOAST POINTS RECIPE | EATINGWELL
From eatingwell.com
RECIPETHING - MIXED WILD MUSHROOM SAUTE ON TOAST POINTS
From recipething.com
WILD MUSHROOM AND GRUYèRE OMELETS RECIPE | ATKINS
From atkins.ca
MIXED WILD MUSHROOM SAUTE ON TOAST POINTS WITH GRUYERE
From plain.recipes
RECIPE - BEEF SAUTé WITH MIXED WILD MUSHROOMS
From lcbo.com
WILD MUSHROOMS ON TOAST - WILD FOOD CAFE
From wildfoodcafe.com
BEST SAUTEED WILD MUSHROOMS RECIPE - THE YELLOW TABLE
From theyellowtable.com
RECIPE - BEEF SAUTé WITH MIXED WILD MUSHROOMS
From lcbo.com
26 BEST WILD MUSHROOM RECIPES - HOW TO COOK WILD MUSHROOMS
From parade.com
CHICKEN WITH GRUYERE AND SAUTéED MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOMS ON TOAST POINTS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love