Simple Mushrooms On Toast Recipes

EASY CREAMY MUSHROOM TOAST

Easy creamy mushroom toast image

Easy creamy mushroom toast is perfect for breakfast, lunch and dinner and can be made in no time at all for a delicious, easy vegetarian meal.

Provided by Alida Ryder

Categories Breakfast Dinner Lunch Vegetarian

Time 15m

Number Of Ingredients 10

Ingredients

500 g (+- 1lb) mushrooms of your choice ((cleaned and chopped) )
3-4 garlic cloves (crushed)
1 tsp chilli/red pepper flakes
1 tsp dried oregano/thyme
2 tbsp butter
juice of 1/2 lemon
salt and pepper to taste
chopped parsley (for serving)
4 slices bread of your choice (toasted)
cream cheese ((optional))

Steps:

Heat a large frying pan over high heat then add a tablespoon or two of olive oil.
Fry the mushrooms in batches, until well-browned all over.
Add all the mushrooms back to the pan with their resting juices and add the garlic, herbs and chilli flakes. Cook for 1-2 minutes.
Add the butter and lemon juice and stir well while the butter is melting to create a creamy sauce then take off the heat. Season to taste.
Serve the creamy mushrooms on toast smeared with cream cheese (optional).

Nutrition Facts : Calories 162 kcal, Carbohydrate 19 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 230 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MUSHROOMS ON TOAST

Mushrooms on Toast image

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

Ingredients

4 large flat mushrooms
50 g butter
1 tablespoon vegetable oil
1 clove garlic, minced
flat leaf parsley
salt & freshly ground black pepper
lemon juice
2 slices bread, thick

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.

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