Creamed Mushrooms On Toast Recipes

Steps:

• Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
• Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
• Add the lemon juice and cook a further minute.
• Gradually add the light cream and cook gently until the mixture thickens.
• Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
• Divide mixture among hot toast slices.
• Garnish with tarragon leaves and serve immediately.
• Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.

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.

Steps:

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• Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
• Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
• Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
• Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
• Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

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.

Steps:

• Prepare the toast.
• As the toast bakes, slice the mushrooms thinly. There should be about three cups.
• Heat the butter in a heavy saucepan and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until this liquid evaporates.
• Add the cream, salt and pepper, and cook about one minute longer.
• Spread each slice of toast with one-half teaspoon anchovy paste. Spoon an equal portion of the mushrooms over the anchovy paste. Sprinkle with parsley and serve immediately.

Steps:

• Toast the bread, then spread with a little of the cream cheese.
• Meanwhile, heat the oil in a non-stick pan and cook the mushrooms, stirring frequently, until softened. Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast and top with chives.

Steps:

• Heat butter and oil together in a frying pan.
• Add garlic , saute until golden.
• Add mushrooms, saute on high heat, turning several times until golden.
• Add the cream. Stir and lower the flame.
• When cream starts to bubble and thicken, turn the stove off.
• Add the cheese spread. Season with salt, pepper and parsley.
• The mushrooms, cheese and cream should be a thick mass.
• Toast the slices of bread and top with the mushroom mixture.
• Garnish with parsley and serve warm.