Ultimate Mushroom Toast Recipes

EASY CREAMY MUSHROOM TOAST

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).

ULTIMATE MUSHROOM TOAST

Steps:

• Heat your griddle on medium-high heat
• In a small dish add the olive oil and maple syrup
• Brush on the mixture to your thick sliced bread (both sides)
• When your griddle is hot, add mushrooms and allow them to release moisture for a few minutes (about 3-4) - with or without the griddle top on
• Add liquid aminos to mushrooms and allow to cook for an additional for 1-2 minutes
• Remove mushrooms from griddle and keep the heat on
• To the same griddle, add your bread and sear on each side
• When the edges are nice and charred, I know to flip the bread to the other side
• Blend all ingredients for the cilantro avocado cream sauce together
• Add a dollop of the sauce to your bread and top with mushrooms
• Garnish with lemon juice and salt, enjoy

MUSHROOMS ON TOAST

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.

MUSHROOMS ON TOAST

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.