Best 7 Creamed Mushrooms On Toast Recipes

CREAMED MUSHROOMS ON TOAST

Steps:

• Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
• Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
• Add the lemon juice and cook a further minute.
• Gradually add the light cream and cook gently until the mixture thickens.
• Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
• Divide mixture among hot toast slices.
• Garnish with tarragon leaves and serve immediately.
• Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.

EASY CREAMY MUSHROOM TOAST

Steps:

• Heat a large frying pan over high heat then add a tablespoon or two of olive oil.
• Fry the mushrooms in batches, until well-browned all over.
• Add all the mushrooms back to the pan with their resting juices and add the garlic, herbs and chilli flakes. Cook for 1-2 minutes.
• Add the butter and lemon juice and stir well while the butter is melting to create a creamy sauce then take off the heat. Season to taste.
• Serve the creamy mushrooms on toast smeared with cream cheese (optional).

CREAMY MUSHROOMS ON TOAST

Steps:

• Chop the mushrooms to roughly the same size and chop the parsley.
• Toast the bread and leave it upright to cool before buttering.
• Heat the oil in a frying pan over a medium heat. Add the mushrooms and cook for 3-5 minutes, until they are just starting to soften.
• Season with the salt and pepper and add the cream.
• Stir the mixture together for 2 minutes. Check the seasoning and add the parsley.
• Serve the mushrooms piled onto the buttered toast

CREAMY MUSHROOMS

Steps:

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• Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
• Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
• Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
• Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
• Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

CREAMY SAUTEED MUSHROOMS WITH TOAST

Steps:

• Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
• Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.

CREAMY MUSHROOMS ON TOAST

Steps:

• Toast the bread, then spread with a little of the cream cheese.
• Meanwhile, heat the oil in a non-stick pan and cook the mushrooms, stirring frequently, until softened. Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast and top with chives.

CREAMED MUSHROOMS ON TOAST

Steps:

• Heat butter and oil together in a frying pan.
• Add garlic , saute until golden.
• Add mushrooms, saute on high heat, turning several times until golden.
• Add the cream. Stir and lower the flame.
• When cream starts to bubble and thicken, turn the stove off.
• Add the cheese spread. Season with salt, pepper and parsley.
• The mushrooms, cheese and cream should be a thick mass.
• Toast the slices of bread and top with the mushroom mixture.
• Garnish with parsley and serve warm.