The toast itself is of time-saving and all-time comfort food and when made with chicken mushroom topping it becomes the most valuable one. Chicken mushroom toast recipe is all time food, a complete breakfast, quick lunch, or a light snack or dinner.
It can be made tastier with the use of stale bread as it absorbs more amount of the sausage making it more flavorful. One can too utilize the day before roast chicken or turkey.
For adding an extra flavor to the sauce, one can add a pinch of curry powder to sautéed roast, making the sauce more interesting.
Let’s take a start with this mouth-watering recipe.
Ingredients
- Mushroom – 2 cups (about 12 ounces) Using a variety of mushrooms will help in great texture and flavor. I use portabellas, crimini, and others if available one or two porcini
- Olive oil – 1 tablespoon
- White wine (divided) – half cup
- Fresh Parsley – 2tablespoon (chopped)
- Toast- slightly stale sandwich bread (or whatever is available)
- Yellow onion – one medium-sized (roughly chopped)
- Celery- one stock (diced)
- Butter – 2 tablespoons (divided)
- Salt – to taste
- Rosemary leaves – ½ teaspoon finely chopped
- Fresh thyme leaves – 1 teaspoon (coarsely chopped)
- Curry powder- ¼ white curry spice mix or any other of choice
- Flour- one tablespoon
- Roast leftover Chopped Chicken – 1 ½ cups
Ingredients for White curry spice mix
- Cumin seeds – 2 teaspoon
- Cinnamon- ½ small sticks
- Yellow mustard seeds – ½ teaspoon
- Coriander seeds – 2 teaspoon
- Cardamom seeds- ½ teaspoon
- Black paper corns- ½ teaspoon
- Cloves- 4 whole
Method to Make Chicken and Mushroom on Toast
Step 1:
Place a large skillet or pan on the stove until it gets hot. Add in it the olive oil and swirl it all around the pan properly. Put in mushrooms and stir them a few times then lower the flame to medium. Stir twice on the medium flame and then leave them for about four minutes meanwhile just stirring for once.
Step 2:
Now turn on the medium flame again and cook the mushroom for another minute with constant stirring. Take out the mushrooms instantly in the bowl instantly. Pour in pan 2 tablespoons of wine into the pan, which will allow all of the bits stuck to the bottom to release. Now spin the juice in a pan to the bowl with mushrooms in it.
Step 3:
Wash the skillet and made it dry. Place it again on the stove with the lower medium. When the skillet is hot, add two tablespoons of butter, with coarsely chopped and a pinch of salt. Cook them until the onion becomes golden brown and soft.
Step 4:
Add the spice mix and cook for about half a minute. Make onion aside and put in it second spoonful of butter. When butter melts add to it flour, mix well on low medium.
Step 5:
Then slowly add the chicken stocked, add mushroom and any juices that have been collected, and spout rosemary, thyme, and remaining wine into it. Stir well so that things merge together, then lower the heat and leave them to simmer for about ten minutes with a little bit of stirring.
Step 6:
Before serving, add chicken and sour cream. Check for the salt in it and add more if necessary. Add chopped parsley and freshly ground pepper.
Step 7:
Serve it over toast and enjoy.
Additional Tip
This mushroom chicken can too be served over noodles and potatoes, rice, or anything one likes.
White Curry Spice Mix
Step 1:
Add in the skillet, cumin, cardamom, and coriander, and roast it for a second until it gets fragrant. The moment they start to darken turn removes all the seeds so they don’t burn.
Step 2:
Break the cinnamon stick into little parts toast in the skillet for a minute more on medium heat.
Step 3:
Grind all these toasted seeds, mustard seeds, peppercorns, and cloves to a fine powder.
Step 4:
Stain the entire powder fine sieve
Step 5:
You can store this in a tight jar for up to weeks.
FAQs?
What can be used as a side dish with Chicken and Mushroom toast?
You can take it with your homemade oatmeal bread, instead of bread can too be served with salad or Brussels sprouts, cut from between, add a pinch of salt, and leave to cook for a few minutes without moving the spatula. Toss well and cover it for a few minutes. Add it teaspoon of pomegranate, strong ground mustard, salt, and grind on pepper. Split a splash of vinegar in it.
Can this recipe be made with some other meat?
Yes, it can be made with any mutton or beef leftover too, with the same recipe.
Can it be stored?
Yes, it can be stored for a few days in the refrigerator.
Chicken and Mushroom on Toast Recipe
Ingredients
- Mushroom – 2 cups about 12 ounces Using a variety of mushrooms will help in great texture and flavor. I use portabellas, crimini, and others if available one or two porcini
- Olive oil – 1 tablespoon
- White wine divided – half cup
- Fresh Parsley – 2tablespoon chopped
- Toast- slightly stale sandwich bread or whatever is available
- Yellow onion – one medium-sized roughly chopped
- Celery- one stock diced
- Butter – 2 tablespoons divided
- Salt – to taste
- Rosemary leaves – ½ teaspoon finely chopped
- Fresh thyme leaves – 1 teaspoon coarsely chopped
- Curry powder- ¼ white curry spice mix or any other of choice
- Flour- one tablespoon
- Roast leftover Chopped Chicken - 1 ½ cups
Ingredients for White curry spice mix
- Cumin seeds – 2 teaspoon
- Cinnamon- ½ small sticks
- Yellow mustard seeds – ½ teaspoon
- Coriander seeds – 2 teaspoon
- Cardamom seeds- ½ teaspoon
- Black paper corns- ½ teaspoon
- Cloves- 4 whole
Instructions
- Place a large skillet or pan on the stove until it gets hot. Add in it the olive oil and swirl it all around the pan properly. Put in mushrooms and stir them a few times then lower the flame to medium. Stir twice on the medium flame and then leave them for about four minutes meanwhile just stirring for once.
- Now turn on the medium flame again and cook the mushroom for another minute with constant stirring. Take out the mushrooms instantly in the bowl instantly. Pour in pan 2 tablespoons of wine into the pan, which will allow all of the bits stuck to the bottom to release. Now spin the juice in a pan to the bowl with mushrooms in it.
- Wash the skillet and made it dry. Place it again on the stove with the lower medium. When the skillet is hot, add two tablespoons of butter, with coarsely chopped and a pinch of salt. Cook them until the onion becomes golden brown and soft.
- Add the spice mix and cook for about half a minute. Make onion aside and put in it second spoonful of butter. When butter melts add to it flour, mix well on low medium.
- Then slowly add the chicken stocked, add mushroom and any juices that have been collected, and spout rosemary, thyme, and remaining wine into it. Stir well so that things merge together, then lower the heat and leave them to simmer for about ten minutes with a little bit of stirring.
- Before serving, add chicken and sour cream. Check for the salt in it and add more if necessary. Add chopped parsley and freshly ground pepper.
- Serve it over toast and enjoy.
Additional Tip
- This mushroom chicken can too be served over noodles and potatoes, rice, or anything one likes.
White Curry Spice Mix
- Add in the skillet, cumin, cardamom, and coriander, and roast it for a second until it gets fragrant. The moment they start to darken turn removes all the seeds so they don’t burn.
- Break the cinnamon stick into little parts toast in the skillet for a minute more on medium heat.
- Grind all these toasted seeds, mustard seeds, peppercorns, and cloves to a fine powder.
- Stain the entire powder fine sieve
- You can store this in a tight jar for up to weeks.
