Best Sautéed Mushrooms And Escargots On Toast Recipes

Mushrooms on toast image

Provided by Gav

Time 4m

Number Of Ingredients 3

Wholemeal bread (or other tasty healthy fresh bread)
Mushrooms (can be button, flat, mixed etc)
Salted Butter

Steps:

Toast the bread in a toaster
Meanwhile, finely slice the mushrooms and fry the in the butter (quantity to suit amount and your taste). Season to taste.
If you are feeling really naughty then butter your toast or spread it thinly with some Hellman's Real Mayonnaise.

Mixed Wild Mushroom Saute on Toast Points (Rachael Ray) image

Provided by MsBindy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 lbs assorted mushrooms, thinly sliced
2 tablespoons fresh thyme
salt and pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup vegetable broth
1/2 cup half-and-half
8 slices bread, toasted
2 cups gruyere cheese, shredded

Steps:

Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

The Best Ever Sauteed Mushrooms image

Provided by yedenmatka

Time 50m

Yield 1/2 cup, 5 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/4 cup thinly sliced onion
1 lb mushroom
1/8 cup dry sherry
1/4 cup beer
1 large garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon course ground pepper
1 tablespoon Worcestershire sauce

Steps:

Sautee onions and garlic in butter until tender. Add mushrooms, sherry, beer and Worcestershire Sauce. Cover and cook 15 minutes on med heat, stirring often. Uncover and cook until liquid has cooked out and it starts to sizzle slightly. Add salt and pepper and mix well. Brown slightly. Serve hot straight from the pan or top a burger or any cooked meat. This is great topped off with a spoonful of gravy. But if you don't have gravy made it's perfect just as is. Enjoy!

Nutrition Facts : Calories 118.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 352.7, Carbohydrate 5.3, Fiber 1.1, Sugar 2.5, Protein 3.1

Sautéed Mushrooms image

Provided by Chef at Large

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb white button mushrooms, roughly chopped
1/2 lb portabella mushroom, roughly chopped half inch
1/2 lb oyster mushroom, roughly chopped
4 garlic cloves
3 green onions, chopped
3 tablespoons olive oil
1/4 cup white wine
1/4 cup parsley, chopped

Steps:

Add 3 tablespoons olive oil to a large pan and bring to medium high heat.
Add portabella and white button mushrooms and cook until lightly colored, about 3-4 minutes.
Add oyster mushrooms and continue cooking for 2 minutes.
Add garlic and green onions stirring until garlic is softened.
Add white wine and deglaze the pan.
Add parsley and reduce heat to simmer.
Season with salt and pepper to taste; and remove from heat.

Nutrition Facts : Calories 158.2, Fat 10.8, SaturatedFat 1.5, Sodium 21.8, Carbohydrate 10.8, Fiber 3.3, Sugar 3, Protein 5.6