Best 5 Croutes Aux Champignons Mushrooms On Toast Recipes

CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)

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.

MUSHROOMS ON TOAST

Steps:

• Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
• Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
• Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
• Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

MUSHROOMS ON TOAST

Steps:

• Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
• Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.

GARLIC MUSHROOMS ON TOAST

Steps:

• Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.

CROÛTE AUX CHAMPIGNONS

Steps:

• -In a large pan, melt the butter and sauté mushrooms until they give up their liquid, about 5 min. -Add the shallots, the wine and the stock - enough to cover the mushroom mixture -Reduce the liquid (5 min or more) and add the cheese, allow to melt -Add the herbs (parsley & chives) and truffle oil if desired -Divide the mushroom mixture over toasted bread slices -serve beside arugula/spinach salad dressed with olive (or truffle) oil and balsamic vinegar