Time 20m Number Of Ingredients 8 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.
Time 15m Number Of Ingredients 10 Steps:
Heat a large frying pan over high heat then add a tablespoon or two of olive oil. Fry the mushrooms in batches, until well-browned all over. Add all the mushrooms back to the pan with their resting juices and add the garlic, herbs and chilli flakes. Cook for 1-2 minutes. Add the butter and lemon juice and stir well while the butter is melting to create a creamy sauce then take off the heat. Season to taste. Serve the creamy mushrooms on toast smeared with cream cheese (optional).
Time 30m Number Of Ingredients 18 Steps:
Heat half of the olive oil (1.5 teaspoons) in a 12-inch cast-iron skillet over medium heat. Add half of the mushrooms (work in batches so pan is not overcrowded). Cook for 5 minutes, undisturbed. Stir and cook another 3 to 5 minutes. Transfer cooked mushrooms to a plate and set aside. Continue cooking second batch, adding remaining 1.5 teaspoons of olive oil and mushrooms. Once second batch of mushrooms are cooked, add all mushrooms back to the skillet, stir in butter and a pinch each of salt and black pepper. Toast bread and (gently) rub with a clove of peeled garlic. In a bowl, mash avocado. Spread avocado on toast. Note: Add a tablespoon or so of lemon juice if you like here. Also, if you prefer to simply slice the avocado instead, that’s okay too. Top avocado with cooked mushrooms and chili pepper. Serve and enjoy! Toast bread and (gently) rub with a clove of peeled garlic. Spread with blue cheese. Top with cooked mushrooms and drizzle with honey. Serve and enjoy! Toast bread and (gently) rub with a clove of peeled garlic. Spread mustard over bread. Top with cheese. Broil in oven for a minute or just until cheese is melted. Top with cooked mushrooms and fresh thyme leaves. Serve and enjoy!
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 18m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes. Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown. Add the lemon juice and cook a further minute. Gradually add the light cream and cook gently until the mixture thickens. Add salt and pepper to taste, and the chopped parsley, oregano and tarragon. Divide mixture among hot toast slices. Garnish with tarragon leaves and serve immediately. Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.
Time 25m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces. Heat half the butter and oil in a frying pan over medium heat. Lay out the mushrooms and then turn immediately, so both sides are saturated with the buttery oil. Lower the heat and leave to cook, turning occasionally, for about eight minutes until completely cooked and dark in colour. Near the end of the cooking, scatter the garlic over the mushrooms and toss the mushrooms around in the pan so the garlic cooks. Stir in the parsley and season with salt and pepper. Sprinkle with lemon juice and toss for a final time. Turn off the heat. Toast the bread, butter one side and pile the mushrooms on top.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more. Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth. Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.
Time 10m Number Of Ingredients 7 Steps:
Toast the bread, then spread with a little of the cream cheese. Meanwhile, heat the oil in a non-stick pan and cook the mushrooms, stirring frequently, until softened. Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast and top with chives.
