CREAMY MUSHROOM TOASTS RECIPE BY TASTY
Here's what you need: olive oil, garlic, McCormick® Paprika, mushroom, salt, heavy cream, scallions, bread, eggs
Provided by Tayo Ola
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
- Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
- Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
- Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams
WILD MUSHROOM TOASTS
Steps:
- Preheat broiler.
- In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper.
- Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.
MUSHROOM TOAST CUPS
These are divine hot appetizers that are unusual and fun for many occasions. The toast cups can be made ahead and frozen to make party day easier. :)
Provided by LKOSLOWSKI
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h10m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
- Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
- Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 18.8 g, Cholesterol 7.5 mg, Fat 3.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 339.9 mg, Sugar 1.9 g
MUSHROOM TOASTS
This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine.
Provided by Cookin-jo
Categories Spreads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wipe any dirt from the mushrooms with a damp cloth or paper towel.
- Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
- Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
- Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
- Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
- Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
- Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
- Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
- Remove from the heat and stir in parsley and more salt and black pepper to taste.
- Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
- Just before serving position oven rack 6 inches below the broiler element and heat broiler.
- Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
- Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
- Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.
Nutrition Facts : Calories 841.1, Fat 31, SaturatedFat 12.2, Cholesterol 52, Sodium 1114.1, Carbohydrate 114.9, Fiber 5.8, Sugar 7.3, Protein 28.9
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
MUSHROOMS ON TOAST
The ultimate comfort dish - earthy mushrooms piled on toast topped with crisp, succulent prosciutto
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.37 milligram of sodium
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- Heat 3 Tbsp. oil in a medium skillet over medium-high. Working in batches, fry bread until golden, about 2 minutes per side. Transfer bread to a plate; wipe out skillet. Rub garlic clove onto bread, then season with salt. Using a paring knife, poke holes all over bread (so it can soak up all the sauce).
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