Mushroom on toast suggestions

[starbuck]

I sometimes have beans or scrambled egg on toast and normally top them with mushrooms(which have been cooked with a little salt and pepper and worcestershire sauce).

Any suggestions on how to make the mushrooms taste better or give the dish a bit more oomph?

[kalniel]

Garlic.

[MadduckUK]

chilli flakes

[kalniel]

Ginger.

[Zadock]

Pepper.
Worcester sauce!

err....

Strontium 90?

[shaithis]

HP Fruity!

[MadduckUK]

use teriyaki marinade rather than l&p

[Lucio]

Stilton w. Cranberries sprinkled over the top and given a quick grill to melt it.

[grayg1]

Get 2 portebello mushrooms, they're quite big, grill them whole drizzled in a little olive oil or butter.
Put some of your favourite cheese on the mushrooms.

Put on a slice of toast each, a mushroom should be big enough to cover pretty much all of the toast.

Just eat with knife and fork (dont fold toast), as if it was just for example beans on toast.

I realise this isn't what you was asking for (though your title is "mushrooms on toast") but, you say more omphh well atleast try some new mushrooms out too.

[Moby-Dick]

braise them in some beligan beer like orval

[Zak33]

I find the best way is to break them up by hand, cook over mild heat in butter for about 5 minutes, then add small splash of boiling water from the kettle with a few leaves of sage (I grow sage in my garden ... it's the thick green, slightly purple one, or the variagated one .. it's hard arsed and wont die on you) .. and then cook that liquid down until it's thick.

Serve that on toast, and THEN grind pepper on, once cooked.

note: sage is horrible (to my taste buds) when raw, so while it smells lovely, dont try it raw, cos it'l put you right off

[Rebel]

Gently fry thick sliced mushrooms in butter add a little salt and pepper after mushrooms have a little colour add a splash of Worcestershire sauce, cook until no liquid is visible (important or at the next stage the mixture will split)

Add enough milk to cover mushrooms in pan then add a tablespoon or so of double cream bring to simmer (you do not want it boiling rapidly).

Mix up some cornflour paste (or if you can be bothered a proper flour roué) to thicken mushroom mix and test for seasoning, pour the mushrooms in white sauce over toast and enjoy.

[Zak33]

Gently fry thick sliced mushrooms in butter add a little salt and pepper after mushrooms have a little colour add a splash of Worcestershire sauce, cook until no liquid is visible (important or at the next stage the mixture will split)

Add enough milk to cover mushrooms in pan then add a tablespoon or so of double cream bring to simmer (you do not want it boiling rapidly).

Mix up some cornflour paste (or if you can be bothered a proper flour roué) to thicken mushroom mix and test for seasoning, pour the mushrooms in white sauce over toast and enjoy.

VERY GOOD RECIPE and beautifully worded

[Saracen]

VERY GOOD RECIPE ....

I can vouch for that. It is very tasty indeed. I know that 'cos I suggested mushrooms on toast for lunch when Rebel visited me, and he cooked that for me to demonstrate.

Providing you get the timing right to avoid the mix separating (as mentioned) it is dead easy, very quick and yummy as hell.

Now where did I put that frying pan ...... damn, no mushrooms and the shops are closed. Bother!

[Rebel]

Glad you guys liked it.

[^SwITcH^]

Glad you guys liked it.

That is deffo on the list to try ... never thought to add Worcerster sauce, and I tend to just use double cream rather than milk + cream.