Best Mushroom Toasts Recipes

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
• Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
• Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
• Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
• Enjoy!

ARTICHOKE & MUSHROOM TOASTS

Steps:

• Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.

WILD MUSHROOM TOASTS

Steps:

• Preheat broiler.
• In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper.
• Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

CARAMELIZED ONION AND MUSHROOM SOUP WITH SWISS-STILTON CHEESE TOASTS

Steps:

• Saute onions in oil in a large pot for about 1 hour until caramalized, stirring occasionally. Add mushrooms, garlic, thyme and more oil if needed. Saute until mushrooms are tender. Add wine to pot and scrape up any brown bits on the bottom of the pot. Add water and both buillon bases. Taste for seasoning adding salt and pepper if needed, and simmer. In the meantime, combine the two cheeses and place generous portions on top of the toast slices. Heat the toast up in the oven until cheese is melted. Remove thyme sprigs from soup. Place two cheese laden baguettes in a bowl and serve soup over top.

BASQUE MUSHROOM TOASTS

Steps:

• Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.
• Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
• Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.

MUSHROOM TOASTS

Steps:

• Wipe any dirt from the mushrooms with a damp cloth or paper towel.
• Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
• Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
• Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
• Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
• Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
• Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
• Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
• Remove from the heat and stir in parsley and more salt and black pepper to taste.
• Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
• Just before serving position oven rack 6 inches below the broiler element and heat broiler.
• Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
• Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
• Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.

BACON AND EGGS WITH MUSHROOM-GARLIC TOASTS

Steps:

• Cook bacon until crisp. Rub toast slices with garlic clove. Saute mushrooms in 2 teaspoons bacon fat, season, and divide among toasts. Lightly scramble eggs in 1 tablespoon bacon fat; when set but still wet, fold in ricotta and tarragon; season. Top mushrooms with eggs and crumbled bacon.

WILD MUSHROOM AND BRIE TOASTS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions and garlic, saute 2 minutes. Increase heat to high. Add mushrooms and saute until tender, about 5 minutes. Add brandy; boil until liquid evaporates, about 6 minutes. Season with salt and pepper. (Mushrooms can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Arrange bread on baking sheets. Bake until beginning to color, about 5 minutes per side. Spoon mushrooms over. Top with cheese slices. Bake until cheese melts, about 5 minutes. Sprinkle with parsley.

MUSHROOM TOASTS

Steps:

• Wipe clean, and thinly slice the mushrooms.
• Melt the butter in a skillet over medium heat.
• Add the mushrooms and cook until very well reduced and softened.
• We did this in 2 batches.
• Add the cream and bring to the boil, allow to reduce and thicken a little.
• Add the lemon juice, season very well with salt and pepper, and stir through the parsley.
• Meanwhile, slice the loaf into 10 slices.
• Butter with the extra softened butter (one side only) and place under the grill (broiler).
• Grill until golden on one side only and remove to a warmed serving dish.
• Pile the mushrooms onto the toasts and serve.

MUSHROOM TOASTS

Steps:

• Melt butter over medium heat in a large (12-inch) skillet. While butter melts, pulse mushrooms in a food processor in 2 to 3 batches, until very finely chopped, transferring each batch as chopped into skillet with butter. Pulse celery in food processor until very finely chopped and add to skillet with mushrooms, then add shallots, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring occasionally, until liquid mushrooms release is evaporated and mushrooms are browned and dry, 20 to 25 minutes. Add sherry and cook until evaporated, 1 to 2 minutes. Transfer mixture to a bowl and cool to warm. Once mixture is cooled, stir in breadcrumbs, parsley, and cheese. Season to taste with salt and black pepper. Preheat broiler. Trim crusts from bread. Arrange slices on a large baking sheet. Lightly toast bread under broiler, 3 to 4 inches from heat, turning once, 45 seconds to 1 minute per side. Remove from oven. Spread 1/4 cup mushroom mixture evenly over each toast. Return to broiler until just a shade darker and warmed through, 1 1/2 to 2 minutes. Cut into quarters. Make ahead: Mushroom mixture can be made 1 day ahead and kept chilled, covered.

GRILLED SAUSAGE AND MUSHROOM TOASTS

Steps:

• Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.
• Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper.
• Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.
• Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper.
• Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad.

MUSHROOM & STRACCIATELLA TOASTS RECIPE

Steps:

• Heat 3 tablespoons olive oil in a heavy, large skillet over medium-high heat. Once hot, toast bread, working in batches if necessary, until golden brown, about 2 minutes per side. Remove toasts from pan, season with salt and set aside. Swirl 2 more tablespoons olive oil into skillet. Once oil is smoking, add half of mushrooms, shaking them into a single, well-spaced layer. (Do not crowd skillet.) Sear mushrooms on one side, undisturbed, until well browned, 4 minutes. Add 2 tablespoons butter to skillet. Flip mushrooms, season with salt and cook until browned and tender, 2 minutes more. Transfer to a plate. Repeat with remaining mushrooms. In a medium bowl, toss radicchio with a squeeze of lemon juice and a sprinkle of salt. To serve, smear toasts with cheese, then drizzle with olive oil and sprinkle with salt. Spoon warm mushrooms over toast and garnish with mint. Serve with radicchio salad.

FRESH TOMATO, CHEESE & MUSHROOM TOASTS

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet. Bake 5 min. on each side or until crisp and lightly browned on both sides.
• Meanwhile, cook mushrooms, shallots and garlic in 2 Tbsp. dressing in large nonstick skillet on medium heat 5 to 6 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat. Stir in tomatoes and parsley.
• Heat broiler. Brush toast slices with remaining dressing; top with mushroom mixture and cheese. Broil, 6 inches from heat, 2 min. or until cheese is melted.

WARM CHEESE & MUSHROOM TOASTS

Steps:

• Melt the butter in a large heavy-duty skillet over medium heat.
• Add the shallot, season with 1/2 t salt and cook, stirring, until softened, about 3 minutes.
• Raise the heat to high, add the mushrooms and another 1/2 t salt, and cook, stirring frequently until softened and browned, 3-5 minutes longer.
• (At this point, you can cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using).
• Set an oven rack about 8 inches away from the broiler element and heat the broiler to high.
• Arrange the bread slices on a large rimmed baking sheet.
• Broil until lightly toasted, 2-4 minutes, rotating the pan as needed for even toasting.
• Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyere.
• Broil until the cheese is melted and lightly browned, 4-7 minutes.
• Serve immediately.

WILD MUSHROOM TOASTS

Steps:

• Clean mushrooms. Remove tough stems. In skillet, melt 1 Tbsp. of the butter with 1 Tbsp. of the oil over medium hight heat. Add the mushrooms and a generous pinch of salt and cook, stirring frequently, until any liquid has evaporated the the mushrooms are browned. Remove from heat and transfer mushrooms to cutting board. Let them cool slightly and chop them coarsely. Return pan to medium heat and add the remaining 1 Tbsp. butter and oil. when butter melts, add the shallots, thyme and a pinch of salt. Cook, stirring until the shallots are tender and lightly golden, about 3 minutes. Return the mushrooms to the pan, stir in the creme fraiche (if you're making this ahead, add only half of the creme fraiche) and cook, stirring to coat the mushrooms. Stir in the parsley and season with several grinds of pepper. Season with more salt and pepper to taste. Remove from the heat and hold in a warm spot. Shortly before serving, position an oven rack 6 inches from the broiler and heat on high. Arrange the bread slices on a baking sheet and brush them with olive oil. Broil until the bread is golden, 1 to 2 minutes. Flip and toast the other side, about 1 minute. Spread the warm mushroom mixture on the toasts (if it's been refrigerated, reheat it over low heat and add the rest of the creme fraiche). Sprinkle some of the parmigiano on top and serve

WARM CHEESE & MUSHROOM TOASTS

Steps:

• Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.
• Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.
• Make Ahead Tips
• You can sauté the mushrooms, cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using.
• nutrition information (per serving):
• Calories
• (kcal):
• Fat
• (g):
• fat g
• Fat Calories
• (kcal):
• Saturated Fat
• (g):
• sat fat g
• Protein
• (g):
• protein g
• Monounsaturated Fat
• (g):
• Carbohydrates
• (g):
• carbs g
• Polyunsaturated Fat
• (g):
• Sodium
• (mg):
• sodium mg
• Cholesterol
• (mg):
• cholesterol mg
• Fiber
• (g):
• fiber g
• Photo: Scott Phillips
• Rate this Recipe and View Reviews