Best Creamed Oysters Mushrooms On Toast Recipes

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CREAMY MUSHROOMS ON TOAST



Creamy Mushrooms on Toast image

Creamy and delicious fried mushrooms on toast is a Critish classic that is ready in just 10 minutes.

Provided by Amanda

Categories     Breakfast     Brunch     Lunch     Snack

Time 10m

Number Of Ingredients 8

250 g mushrooms
2 tsp parsley
2 slices bread
1 tbsp butter
2 tsp oil
4 tbsp double cream
½ tsp salt
¼ tsp pepper

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

Nutrition Facts : Calories 247 kcal, Carbohydrate 19 g, Protein 8 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 752 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

CREAMED MUSHROOMS ON TOAST



Creamed Mushrooms on Toast image

Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.

Provided by bluemoon downunder

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

60 g unsalted butter
4 garlic cloves, sliced and chopped
1 lemon, juice of
400 g mushrooms, sliced thickly
1 cup half & half light cream
3/4 tablespoon parsley, chopped
3/4 tablespoon oregano, chopped
3/4 tablespoon tarragon, chopped
freshly ground salt and pepper, to taste
4 slices sourdough bread, toasted (and buttered) (optional)
tarragon leaf (to garnish)

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.

CHANTERELLES ON TOAST



Chanterelles on Toast image

Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.

Provided by Tara Parker-Pope

Categories     main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 pound fresh chanterelles
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup vegetable stock
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 tablespoon chopped flat-leaf parsley
1 tablespoon cold butter
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
4 slices toasted sourdough, for serving
4 tablespoons shaved vegetarian Parmesan

Steps:

  • Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
  • Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
  • Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMED OYSTERS AND MUSHROOMS ON TOAST



Creamed Oysters and Mushrooms on Toast image

Categories     Milk/Cream     Dairy     Mushroom     Shellfish     Quick & Easy     Oyster     White Wine     Winter     Simmer     Gourmet

Yield Serves 2

Number Of Ingredients 11

1/4 pound mushrooms
1 large shallot
1 tablespoon unsalted butter
2 tablespoons dry white wine
3/4 cup whole milk
1 tablespoon all-purpose flour
1/2 cup heavy cream
a pinch cayenne
two 3/4-inch-thick slices bread (preferably brioche)
12 shucked oysters (preferably Belon)
2 teaspoons chopped fresh parsley leaves

Steps:

  • Cut mushrooms into 1/4-inch-thick slices and finely chop shallot. In a 2-quart saucepan cook mushrooms and shallot with salt to taste in butter over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden. Add wine and bring to a boil. In a measuring cup vigorously stir together milk and flour and add to mushroom mixture with cream and cayenne. Simmer cream mixture, stirring occasionally, until mixture is slightly thickened, about 3 minutes.
  • Toast bread. Add oysters and parsley to cream mixture, stirring gently, and cook at a bare simmer until edges of oysters curl, about 3 minutes. Arrange toast on 2 plates and spoon creamed oysters and mushrooms on top.

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