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
CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)
From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.
Provided by IngridH
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
- Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
- Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
- Place the toasts under the broiler, just until the top starts to brown. Serve immediately.
ESCARGOTS AUX CHAMPIGNONS
This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963.
Provided by Chef Kate
Categories Creole
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the broiler.
- Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
- Remove the stems from the mushrooms caps (reserve for other use).
- Stuff each mushroom cap with a snail.
- Cover each snail with a spoonful of the butter mixture.
- Broil stuffed mushrooms for six to eight minutes.
Nutrition Facts : Calories 229.8, Fat 24.2, SaturatedFat 15.2, Cholesterol 64.5, Sodium 362.3, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 2.6
MUSHROOM STROGANOFF ON TOAST
Make and share this Mushroom Stroganoff on Toast recipe from Food.com.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put a wok or frying pan over the heat while you thickly slice the mushrooms.
- Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
- Meanwhile toast and lightly butter the bread and put on 2 plates.
- Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
- When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
- Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.
Nutrition Facts : Calories 161.6, Fat 7.9, SaturatedFat 4.2, Cholesterol 13.2, Sodium 169.9, Carbohydrate 18.4, Fiber 3.2, Sugar 3.7, Protein 7.7
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