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
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
MUSHROOMS ON TOAST
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
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
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
Provided by Molly Stevens
Categories Milk/Cream Cheese Mushroom Appetizer Sauté Cocktail Party Cornmeal Winter Shallot Parsley Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 first-course servings
Number Of Ingredients 17
Steps:
- For polenta:
- Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For mushroom ragout:
- Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
- Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
- MORE INFO:
- Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
- *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.
MUSHROOM RAGOUT
I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
- Remove the shitake stems and discard.
- Quarter the mushrooms and set aside.
- Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
- Add the mushrooms to the skillet in a single layer in the pan.
- Do not pile the mushrooms on top of one another.
- Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
- If skillet seems dry add the additional 2 tablespoons butter.
- Cook until nicely browned, about 5 minutes.
- Add the shallot or onion and garlic and cooked until softened about 3 minutes.
- Add the salt, pepper, and thyme.
- Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
- Add the heavy cream and bring to a boil.
- Cook for about 45 seconds to 1 minute.
- Remove from heat and serve.
MUSHROOM RAGOUT
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned. Remove mushrooms to a plate and repeat twice with remaining mushrooms. Return all cooked mushrooms to skillet.
- Drain porcini mushrooms, reserving liquid, and coarsely chop. Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes. Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand. Boil over high heat 4 minutes, or until reduced by half. Stir in parsley and season with salt and pepper. Remove from heat and fold in remaining 1 tablespoon butter.
MUSHROOM RAGOûT ON TOAST
Can be prepared in 45 minutes or less.
Yield Serves 2 as a hearty first course or light supper
Number Of Ingredients 11
Steps:
- In a 9- to 10-inch heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and sage and cook, stirring, until onion is softened.
- Add mushrooms and soy sauce and cook, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and vinegar and boil until liquid is evaporated.
- Stir cornstarch mixture and add to mushrooms. Bring liquid to a boil, stirring, and simmer until thickened to desired consistency. Stir in parsley and salt and pepper to taste.
- Spoon mushroom ragout over toasts.
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
MUSHROOMS ON TOAST
Make and share this Mushrooms on Toast recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces.
- Heat half the butter and oil in a frying pan over medium heat.
- Lay out the mushrooms and then turn immediately, so both sides are saturated with the buttery oil.
- Lower the heat and leave to cook, turning occasionally, for about eight minutes until completely cooked and dark in colour.
- Near the end of the cooking, scatter the garlic over the mushrooms and toss the mushrooms around in the pan so the garlic cooks.
- Stir in the parsley and season with salt and pepper.
- Sprinkle with lemon juice and toss for a final time.
- Turn off the heat.
- Toast the bread, butter one side and pile the mushrooms on top.
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
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