Mixed Mushrooms On Toast Recipes

EASY MUSHROOMS ON TOAST RECIPES (THREE VERSIONS)

Steps:

• Heat half of the olive oil (1.5 teaspoons) in a 12-inch cast-iron skillet over medium heat.
• Add half of the mushrooms (work in batches so pan is not overcrowded). Cook for 5 minutes, undisturbed. Stir and cook another 3 to 5 minutes. Transfer cooked mushrooms to a plate and set aside. Continue cooking second batch, adding remaining 1.5 teaspoons of olive oil and mushrooms.
• Once second batch of mushrooms are cooked, add all mushrooms back to the skillet, stir in butter and a pinch each of salt and black pepper.
• Toast bread and (gently) rub with a clove of peeled garlic.
• In a bowl, mash avocado. Spread avocado on toast. Note: Add a tablespoon or so of lemon juice if you like here. Also, if you prefer to simply slice the avocado instead, that's okay too.
• Top avocado with cooked mushrooms and chili pepper. Serve and enjoy!
• Toast bread and (gently) rub with a clove of peeled garlic.
• Spread with blue cheese. Top with cooked mushrooms and drizzle with honey. Serve and enjoy!
• Toast bread and (gently) rub with a clove of peeled garlic.
• Spread mustard over bread. Top with cheese. Broil in oven for a minute or just until cheese is melted.
• Top with cooked mushrooms and fresh thyme leaves. Serve and 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.

MIXED MUSHROOMS ON TOAST

Steps:

• Melt butter in large pan.
• Add onions, garlic, thyme and all mushrooms, cook, stirring till browned.
• Stir in mustardand wine.
• Simmer uncovered about 8 minutes till sauce slightly thickend.
• Stir in sour cream.
• Serve on toasted bread.

MUSHROOM RICOTTA TOAST

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.