Time 1h5m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool. Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside. Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese. Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.
Time 1h10m Yield 20 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool. Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick. Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.
Time 20m Yield 2 servings Number Of Ingredients 9 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.
Time 2h Yield 30-45 cups, 15-30 serving(s) Number Of Ingredients 11 Steps:
Wash and chop up all the mushrooms. Peel and finely chop the shallots. Melt the butter in a large stock pot. Add shallots, cook until slightly browning (about 2 minutes). Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes). Throw in the flour and stir. Add whipping cream and stir. Remove from heat and toss in all of the spices, stir until uniform. Set aside to cool. If storing for later, allow to cool before putting into the refrigerator. Preheat oven to 350 degrees. Spoon mushroom filling into toast cups (see instructions for toast cups below). Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted). Serve hot. Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.
Time 1h Yield 2 dozen. Number Of Ingredients 13 Steps:
With a rolling pin, roll bread flat; cut with a 2-1/2-in. biscuit cutter. (Discard bread scraps or save for another use.) Press bread rounds into miniature muffin cups coated with cooking spray. Broil 6 in. from the heat until golden brown, about 2-3 minutes. Cool in pans on a wire rack., In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme and pepper. Stir in the broccoli, cheese, mushrooms and onion. Spoon about 1 teaspoonful into each toast cup. Bake at 350° for 15-20 minutes or until set. Serve immediately.
Time 30m Yield 2-4 serving(s) Number Of Ingredients 14 Steps:
Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes. Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,. Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes. Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.
