Sautéed Mushrooms And Escargots On Toast Recipes

MUSHROOMS ON TOAST

Steps:

• Toast the bread in a toaster
• Meanwhile, finely slice the mushrooms and fry the in the butter (quantity to suit amount and your taste). Season to taste.
• If you are feeling really naughty then butter your toast or spread it thinly with some Hellman's Real Mayonnaise.

SAUTéED MUSHROOMS AND ESCARGOTS ON TOAST

Steps:

• Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
• Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,.
• Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
• Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.

THE BEST EVER SAUTEED MUSHROOMS

Steps:

• Sautee onions and garlic in butter until tender. Add mushrooms, sherry, beer and Worcestershire Sauce. Cover and cook 15 minutes on med heat, stirring often. Uncover and cook until liquid has cooked out and it starts to sizzle slightly. Add salt and pepper and mix well. Brown slightly. Serve hot straight from the pan or top a burger or any cooked meat. This is great topped off with a spoonful of gravy. But if you don't have gravy made it's perfect just as is. Enjoy!

EASY SAUTéED MUSHROOMS

Steps:

• Slice mushrooms in half.
• Heat a large frying pan on medium heat.
• Add butter and let melt.
• Add mushrooms and sauté well.
• Add Worcestershire sauce and stir well.
• Sauté 5-10 minutes.
• Be sure not to over cook.

SAUTéED MUSHROOMS

Steps:

• Add 3 tablespoons olive oil to a large pan and bring to medium high heat.
• Add portabella and white button mushrooms and cook until lightly colored, about 3-4 minutes.
• Add oyster mushrooms and continue cooking for 2 minutes.
• Add garlic and green onions stirring until garlic is softened.
• Add white wine and deglaze the pan.
• Add parsley and reduce heat to simmer.
• Season with salt and pepper to taste; and remove from heat.

SAUTéED MUSHROOMS

Steps:

• Melt butter with oil in a large frying pan over medium heat.
• Stir in balsamic vinegar, garlic, oregano and mushrooms.
• Sauté for 20 to 30 minutes, or until tender.

MIXED WILD MUSHROOM SAUTE ON TOAST POINTS (RACHAEL RAY)

Steps:

• Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
• Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
• Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
• Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
• Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
• Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
• Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.