Mushrooms And Sage With Grilled Bread Recipes

MUSHROOMS AND SAGE WITH GRILLED BREAD

Mushrooms and Sage with Grilled Bread image

As the seasons change, so does our cooking. This hearty early-autumn meal is infused with robust, complex earthy flavors like mushrooms.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 1/2 ounces (3 tablespoons) unsalted butter
1/4 cup coarsely chopped fresh sage
4 thin slices country bread
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
1 pound mixed mushrooms (such as cremini, shiitake, and portobello), large ones cut into bite-size pieces
2 tablespoons sherry vinegar

Steps:

Heat a grill pan over medium-high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl, and spread on both sides of bread. Sprinkle with salt, and grill until golden and crisp, about 30 seconds per side.
Melt 1/2 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil, and mushrooms. Return reserved mushroom-shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.

MUSHROOMS AND SAGE WITH GRILLED BREAD

Mushrooms and Sage With Grilled Bread image

Make and share this Mushrooms and Sage With Grilled Bread recipe from Food.com.

Provided by 4-H Mom

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1/4 cup coarsely chopped fresh sage
4 slices bread (thin slices)
coarse salt
ground pepper
2 tablespoons olive oil
2 shallots, finely chopped
1 lb mixed mushrooms, cut into bite size pieces
2 tablespoons sherry wine vinegar

Steps:

Heat a grill pan over medium high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl and spread on both sides of bread. Sprinkle with salt and grill until golden and crisp, about 30 seconds per side.
Melt 1/2 teaspoon butter with 1 tablespoon oil in a large skillet over medium high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper and cook, stirring occasionally until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil and mushrooms. Return reserved mushroom shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.

Nutrition Facts : Calories 216, Fat 16.5, SaturatedFat 6.7, Cholesterol 22.9, Sodium 173, Carbohydrate 15.6, Fiber 1.4, Sugar 1.1, Protein 2.5

GRILLED FONTINA & MUSHROOM WITH SAGE SANDWICHES

Grilled Fontina & Mushroom With Sage Sandwiches image

The grilled cheese sandwich grows up in this sophisticated version that starts with nutty smooth-melting fontina cheese and adds a layer of sage accented sauteed mushrooms. Food & Wine Magazine, January 1998 edition. Recipe by: Quick From Scratch Herbs & Spices. A crisp, dry, Italian white - such as Soave, Frascati, or pinot grigio - will refresh your mouth after every bite of this flavorful sandwich! Fast!

Provided by Manami

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter or 3 tablespoons margarine, 2 melted
1/2 lb button mushroom, cut into thin slices
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 pinch red pepper flakes (optional)
4 teaspoons chopped fresh sage or 1 1/4 teaspoons dried sage
8 slices from a large round loaf country bread or 8 slices other crusty bread
1/2 lb fontina, grated (about 2 cups)

Steps:

In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
Stir in the fresh sage, if using.
Put the mushrooms in a bowl and wipe out the pan.
Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
Put them, buttered-side down, on a work surface.
Top the bread with the cheese and then the mushrooms.
Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
Heat the frying pan over moderately low heat.
Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

Nutrition Facts : Calories 663.2, Fat 30.5, SaturatedFat 17.3, Cholesterol 88.9, Sodium 1444.2, Carbohydrate 69.7, Fiber 4.7, Sugar 2.1, Protein 27.8

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