Best 3 Mushrooms And Sage With Grilled Bread Recipes
Mushrooms and sage with grilled bread is a classic dish that combines earthy, savory flavors with a crispy, chewy texture. With just a few simple ingredients, you can create a meal that is both comforting and elegant. The key to this dish is to use fresh, flavorful mushrooms and to cook them properly. Overcooked mushrooms will become tough and rubbery, so it is important to cook them just until they are tender. Sage is a natural complement to mushrooms, and its peppery flavor adds a nice depth of flavor to the dish. Grilled bread provides a crispy base for the mushrooms and sage, and it also helps to soak up the delicious juices.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOMS AND SAGE WITH GRILLED BREAD
As the seasons change, so does our cooking. This hearty early-autumn meal is infused with robust, complex earthy flavors like mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat a grill pan over medium-high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl, and spread on both sides of bread. Sprinkle with salt, and grill until golden and crisp, about 30 seconds per side.
- Melt 1/2 tablespoon butter with 1 tablespoon oil in a large skillet over medium-high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil, and mushrooms. Return reserved mushroom-shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.
MUSHROOMS AND SAGE WITH GRILLED BREAD
Make and share this Mushrooms and Sage With Grilled Bread recipe from Food.com.
Provided by 4-H Mom
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill pan over medium high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl and spread on both sides of bread. Sprinkle with salt and grill until golden and crisp, about 30 seconds per side.
- Melt 1/2 teaspoon butter with 1 tablespoon oil in a large skillet over medium high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper and cook, stirring occasionally until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil and mushrooms. Return reserved mushroom shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.
Nutrition Facts : Calories 216, Fat 16.5, SaturatedFat 6.7, Cholesterol 22.9, Sodium 173, Carbohydrate 15.6, Fiber 1.4, Sugar 1.1, Protein 2.5
GRILLED FONTINA & MUSHROOM WITH SAGE SANDWICHES
The grilled cheese sandwich grows up in this sophisticated version that starts with nutty smooth-melting fontina cheese and adds a layer of sage accented sauteed mushrooms. Food & Wine Magazine, January 1998 edition. Recipe by: Quick From Scratch Herbs & Spices. A crisp, dry, Italian white - such as Soave, Frascati, or pinot grigio - will refresh your mouth after every bite of this flavorful sandwich! Fast!
Provided by Manami
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
- Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
- Stir in the fresh sage, if using.
- Put the mushrooms in a bowl and wipe out the pan.
- Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
- Put them, buttered-side down, on a work surface.
- Top the bread with the cheese and then the mushrooms.
- Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
- Heat the frying pan over moderately low heat.
- Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
Nutrition Facts : Calories 663.2, Fat 30.5, SaturatedFat 17.3, Cholesterol 88.9, Sodium 1444.2, Carbohydrate 69.7, Fiber 4.7, Sugar 2.1, Protein 27.8
Tips:
- Choose the right mushrooms: Cremini, shiitake, and oyster mushrooms are all great choices.
- Clean the mushrooms properly: Use a brush or a damp cloth to gently wipe away any dirt or debris.
- Slice the mushrooms evenly: This will help them cook evenly.
- Use fresh herbs: Sage is the perfect herb for this recipe, but you can also use thyme or rosemary.
- Don't overcrowd the pan: Cook the mushrooms in batches if necessary to avoid steaming.
- Season the mushrooms well: Salt, pepper, and garlic powder are all good choices.
- Cook the mushrooms until they are tender: But not mushy.
- Toast the bread: This will give it a nice crispy texture.
- Serve the mushrooms immediately: They are best when they are hot and fresh.
Conclusion:
This recipe for mushrooms and sage with grilled bread is a delicious and easy-to-make appetizer or side dish. The mushrooms are cooked in butter and olive oil until they are tender and flavorful, and the sage adds a nice earthy note. The grilled bread is the perfect accompaniment, and it can be used to soak up all of the delicious mushroom juices. This recipe is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love