Jamie Oliver Mushrooms On Toast - Jamie Oliver Dishes (2024)

This Jamie Oliver Mushrooms On Toast Recipe is made with portobello mushrooms, olive oil, garlic, unsalted butter, sourdough bread, mixed wild mushrooms, fresh hollandaise sauce, and fresh tarragon. This easy Mushrooms On Toast recipe creates a delicious appetizer or light lunch that takes about 30 minutes to prepare and can serve up to 2 people.

This Jamie Oliver Mushrooms On Toast recipe is from the Jamie Magazine Cookbook, where it is listed as Mushroom Sourdough Bruschettas under the vegetarian category.

More Jamie Oliver Recipe:

• Jamie Oliver Mushroom Shawarma
• Jamie Oliver Turkey Wellington
• Jamie Oliver Glazed Chorizo Tapas

🧡 Why You’ll Love This Mushrooms On Toast Recipe:

• Rich and Earthy Flavors: The combination of portobello and wild mushrooms creates a deep, earthy flavor that is incredibly satisfying.
• Easy to Make: This recipe is straightforward and doesn’t require any complicated steps, making it perfect for both beginner and experienced cooks.
• Versatile Meal: You can enjoy this dish as a light lunch, a hearty appetizer, or even a side dish. It’s very flexible and fits many occasions.
• Healthy Ingredients: The recipe uses fresh, wholesome ingredients like mushrooms, garlic, and tarragon, making it a nutritious choice.
• Elegant Presentation: The finished dish looks impressive and sophisticated, making it perfect for entertaining guests or enjoying a special meal at home.

🍄 Jamie Oliver Mushrooms On Toast Ingredients

• 2 portobello mushrooms
• 1 tablespoon olive oil
• 2 cloves of garlic (peeled and crushed)
• 20 g unsalted butter (2 tablespoons)
• 2 slices sourdough bread (thick slices)
• 200 g mixed wild mushrooms (7 oz, cleaned and torn)
• 2 tablespoons fresh hollandaise sauce (30 ml)
• 2 sprigs fresh tarragon (roughly chopped)
• Black pepper (to taste)

🌮 How To Make Jamie Oliver Mushrooms On Toast

1. Preheat the oven: First, preheat your oven to 200ºC (400ºF) or gas mark 6. This ensures the oven is hot enough to roast the portobello mushrooms.
2. Prepare portobello mushrooms: Place the portobello mushrooms on a baking tray. Drizzle them with 1 tablespoon of olive oil. Next, scatter 1 crushed clove of garlic over the mushrooms and dot with half of the butter. Roast the mushrooms in the oven for 10 minutes, or until they are juicy and tender.
3. Chargrill the bread: While the mushrooms are roasting, heat a griddle pan over high heat. Place the sourdough bread slices on the pan and chargrill them until they have deep golden grill-mark lines. This gives the bread a nice, crispy texture.
4. Cook wild mushrooms: Tear the wild mushrooms into smaller pieces. Peel and crush the remaining clove of garlic. Add the mushrooms and garlic to a frying pan with the remaining butter over medium-high heat. Fry for about 3 minutes, or until the mushrooms are cooked through. Remove the pan from the heat and stir in the hollandaise sauce.
5. Assemble the dish: Place a roasted portobello mushroom on each slice of grilled sourdough toast. Top with a spoonful of the wild mushroom mixture. Finally, sprinkle with the roughly chopped tarragon and add a crack of black pepper to taste. Serve immediately while hot.

💭 Recipe Tips

• Choose Fresh Mushrooms: Fresh mushrooms have the best flavor and texture. Ensure your portobello and wild mushrooms are firm and not slimy.
• Properly Clean Mushrooms: Use a damp paper towel to gently clean the mushrooms instead of washing them. This prevents them from becoming waterlogged.
• Use High-Quality Sourdough Bread: The bread adds a lot of flavor and texture to this dish, so choose a good quality sourdough for the best results.
• Don’t Overcrowd the Pan: When cooking wild mushrooms, avoid overcrowding the pan. This allows them to cook evenly and develop a nice sear.
• Serve Immediately: This dish tastes best when served hot. Assemble and serve right after cooking for the best flavor and texture.

🥑 What To Serve With Mushrooms On Toast?

This Mushrooms Toasts goes well with a fresh green salad, roasted vegetables, tomato soup, or white wine. It can also be served with garlic roasted potatoes, steamed asparagus, creamy polenta, or a light pasta salad for a tasty meal.

🎚 How To Store Leftovers Mushrooms On Toast?

• Refrigerate: Store the mushrooms and toast separately in airtight containers in the fridge for up to 2 days.
• Freeze: It’s best not to freeze this dish as the texture of the mushrooms and bread may change.

🥵 How To Reheat Leftovers Mushrooms On Toast?

• In The Oven: Preheat the oven to 180ºC (350ºF). Place the mushrooms and toast on a baking sheet and heat for about 10 minutes, or until warm.
• In The Microwave: Place the mushrooms on a microwave-safe plate and heat for 1-2 minutes, or until warm. Toast the bread separately for a few seconds.
• On The Stove: Reheat the mushrooms in a pan over medium heat for 5 minutes. Toast the bread in a skillet over medium-high heat for 2 minutes.

FAQ’S:

More Jamie Oliver Recipe:

• Jamie Oliver Mushroom Carbonara
• Jamie Oliver Sausage Rolls
• Jamie Oliver Mushroom Omelette

Jamie Oliver Mushrooms On Toast Nutrition Facts

• Calories: 363
• Fat: 27.7g
• Saturates: 13g
• Sugars: 1.3g
• Protein: 7.3g
• Carbs: 21.2g

Jamie Oliver Mushrooms On Toast

Author: Hamdi Saidani Cooking Method:Roasting,Pan-frying Cuisine:British,American Courses:Appetizers,Lunch Recipe Keys:MMushrooms On ToastMMushroom sourdough bruschettas

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:2 servingsCalories:363 kcal Best Season:Suitable throughout the year

Description

This Jamie Oliver Mushrooms On Toast Recipe is made with portobello mushrooms, olive oil, garlic, unsalted butter, sourdough bread, mixed wild mushrooms, fresh hollandaise sauce, and fresh tarragon. This easy Mushrooms On Toast recipe creates a delicious appetizer or light lunch that takes about 30 minutes to prepare and can serve up to 2 people.

Ingredients

• 2 portobello mushrooms
• 1 tablespoon olive oil
• 2 cloves of garlic (peeled and crushed)
• 20 g unsalted butter (2 tablespoons)
• 2 slices sourdough bread (thick slices)
• 200 g mixed wild mushrooms (7 oz, cleaned and torn)
• 2 tablespoons fresh hollandaise sauce (30 ml)
• 2 sprigs fresh tarragon (roughly chopped)
• Black pepper (to taste)

Instructions

1. Preheat the oven:First, preheat your oven to 200ºC (400ºF) or gas mark 6. This ensures the oven is hot enough to roast the portobello mushrooms.
2. Prepare portobello mushrooms:Place the portobello mushrooms on a baking tray. Drizzle them with 1 tablespoon of olive oil. Next, scatter 1 crushed clove of garlic over the mushrooms and dot with half of the butter. Roast the mushrooms in the oven for 10 minutes, or until they are juicy and tender.
3. Chargrill the bread:While the mushrooms are roasting, heat a griddle pan over high heat. Place the sourdough bread slices on the pan and chargrill them until they have deep golden grill-mark lines. This gives the bread a nice, crispy texture.
4. Cook wild mushrooms:Tear the wild mushrooms into smaller pieces. Peel and crush the remaining clove of garlic. Add the mushrooms and garlic to a frying pan with the remaining butter over medium-high heat. Fry for about 3 minutes, or until the mushrooms are cooked through. Remove the pan from the heat and stir in the hollandaise sauce.
5. Assemble the dish:Place a roasted portobello mushroom on each slice of grilled sourdough toast. Top with a spoonful of the wild mushroom mixture. Finally, sprinkle with the roughly chopped tarragon and add a crack of black pepper to taste. Serve immediately while hot.

Notes

• Choose Fresh Mushrooms: Fresh mushrooms have the best flavor and texture. Ensure your portobello and wild mushrooms are firm and not slimy.
• Properly Clean Mushrooms: Use a damp paper towel to gently clean the mushrooms instead of washing them. This prevents them from becoming waterlogged.
• Use High-Quality Sourdough Bread: The bread adds a lot of flavor and texture to this dish, so choose a good quality sourdough for the best results.
• Don’t Overcrowd the Pan: When cooking wild mushrooms, avoid overcrowding the pan. This allows them to cook evenly and develop a nice sear.
• Serve Immediately: This dish tastes best when served hot. Assemble and serve right after cooking for the best flavor and texture.

Keywords:Jamie Oliver Mushrooms On Toast, Jamie Oliver Mushroom sourdough bruschettas