Toast Cups With Mushrooms Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
• Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
• Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
• Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

Steps:

• Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
• Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
• Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.

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:

• Wash and chop up all the mushrooms.
• Peel and finely chop the shallots.
• Melt the butter in a large stock pot.
• Add shallots, cook until slightly browning (about 2 minutes).
• Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
• Throw in the flour and stir.
• Add whipping cream and stir.
• Remove from heat and toss in all of the spices, stir until uniform.
• Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
• Preheat oven to 350 degrees.
• Spoon mushroom filling into toast cups (see instructions for toast cups below).
• Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
• Serve hot.
• Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.