Best 4 Croutes Aux Champignons Mushrooms On Toast Recipes
**Indulge in the Earthy Delights of Mushrooms on Toast: A Culinary Journey of Three Exquisite Recipes**
Embark on a culinary adventure with our curated collection of three delectable mushroom on toast recipes, each a testament to the versatility and umami-rich flavors of this classic dish. From the simplicity of Garlic Butter Mushrooms on Toast, to the indulgent decadence of Creamy Mushroom and Spinach Toasts, and the hearty satisfaction of Open-Faced Mushroom Melt, these recipes offer a symphony of textures and tastes that will tantalize your palate. Whether you're a mushroom aficionado or seeking a comforting and flavorful meal, our recipes will guide you in creating these culinary masterpieces in the comfort of your own kitchen.
CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)
From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.
Provided by IngridH
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
- Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
- Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
- Place the toasts under the broiler, just until the top starts to brown. Serve immediately.
MUSHROOM STROGANOFF ON TOAST
Make and share this Mushroom Stroganoff on Toast recipe from Food.com.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put a wok or frying pan over the heat while you thickly slice the mushrooms.
- Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
- Meanwhile toast and lightly butter the bread and put on 2 plates.
- Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
- When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
- Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.
Nutrition Facts : Calories 161.6, Fat 7.9, SaturatedFat 4.2, Cholesterol 13.2, Sodium 169.9, Carbohydrate 18.4, Fiber 3.2, Sugar 3.7, Protein 7.7
TROUT WITH MUSHROOM SAUCE ( TRUITES AUX CHAMPIGNONS)
A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8
Provided by pammyowl
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
- Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
- Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.
Nutrition Facts : Calories 631.6, Fat 50.1, SaturatedFat 26.5, Cholesterol 218.9, Sodium 262.6, Carbohydrate 5.6, Fiber 1.1, Sugar 2.1, Protein 37.1
SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)
A easy sauce that works very well on vegetables and fish. Can be prepared with or without the mushrooms. This recipe comes from Marie Antonin Careme, "L'Art de la cuisine francaise au dix-neuvieme siecle", 1854, vol III. Preparation and cook times are approximate. Enjoy.
Provided by -GEORGE-
Categories European
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a sauce bechamel:.
- Melt 2 tablespoons of butter in a small sauce pan over medium heat.
- Stir in the flour and cook for a couple of minutes.
- Do not allow the flour to brown.
- Gradually mix in the milk and bring to a low boil.
- When the sauce is thick and smooth, stir in the nutmeg and pepper.
- Taste for salt.
- Keep the sauce at a low simmer until needed.
- Prepare the mushrooms:.
- Heat 2 tablespoons of butter in a fry pan over medium heat.
- Add the sliced mushrooms, sprinkle lightly with salt and cook.
- Stir often to prevent burning.
- When the mushrooms start to release water, add the lemon juice and increase the heat to high.
- When all the liquid has evaporated, add the mushrooms to the sauce.
- Just before serving, off the heat, stir in the last 1 tablespoon of butter.
Tips:
- Use good quality ingredients: Fresh, flavorful mushrooms, crusty bread, and a rich, flavorful stock will make all the difference in this dish.
- Don't overcrowd the pan: When cooking the mushrooms, make sure to give them enough space to brown. If you overcrowd the pan, they will steam instead of brown.
- Cook the mushrooms until they are tender: The mushrooms should be cooked until they are tender but still have a little bit of bite to them. If you overcook them, they will become tough and chewy.
- Use a flavorful stock: The stock you use to make the sauce will add a lot of flavor to the dish. Use a good quality stock, or make your own using chicken, beef, or vegetable scraps.
- Serve the croutes immediately: The croutes are best served immediately after they are made, while the toast is still crispy and the mushrooms are hot.
Conclusion:
Croutes aux champignons is a classic French dish that is easy to make and always a crowd-pleaser. With its rich, flavorful sauce and crispy, garlicky toast, it's a perfect appetizer or light meal. Whether you're serving it for a special occasion or a casual weeknight dinner, croutes aux champignons is sure to be a hit.
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