Best Deviled Mushrooms On Toasted Ciabatta Recipes

DEVILED MUSHROOMS

Steps:

• Melt the butter in a saucepan, and saute the mushrooms for 2 minutes.
• Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils.
• Simmer for 2 minutes.
• Pile on top of the hot toast, and serve immediately garnished with parsley.

BACON AND EGGS WITH TOMATOES AND MUSHROOMS

Steps:

• In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
• In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
• Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
• Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
• In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.

TOMATO, HAM AND MOZZARELLA CIABATTA

Steps:

• Preheat the oven to 200 °C.
• Cut the ciabatta lenghtwise in half.
• Put some olive oil on both sides of the bread (inside).
• Put parma ham, tomatoes and mozarella cheese on one side top with pepper to taste and put the basil leaves on top.
• Put the other side of the bread on top.
• Put in the oven for about 10 minutes or until the cheese starts to melt.
• Eat while it's still warm and Enjoy!

SPICY TUSCAN CIABATTA

Steps:

• Slice the ciabatta loaf lengthwise.
• Prepare the sandwich by evenly layering the ingredients in this order, from the bottom up: Bottom slice of bread, drizzle of extra virgin olive oil, mixed greens, salami, provolone, roasted red peppers, sopressata, prosciutto, balsamic vinegar, top of loaf.
• Be sure each layer goes right to the ends of the bread.
• It's even ok if they hang over a bit.
• Wrap sandwich tightly in plastic cling wrap with no openings.
• Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books.
• Let sit at least 4 hours to let the oil and vinegar mingle with the other layers.
• Remove plastic wrap and, using a very sharp bread knife, cut into 2" squares or triangles.
• Secure each slice with a toothpick and serve.