RSS FeedCroustades Aux Champignons (Mushroom Croustades)
(Serves 8)
This is a timeless and delicious recipe that can be made ahead. This dish works best if you finely chop the onion and mushroom by hand rather than in a food processor.
- About 48 slices very thin white bread (two loaves of Pepperidge Farm works well)
- 4 tablespoons butter
- 3 tablespoons finely chopped onion
- 8 ounces fresh mushrooms, finely chopped
- 2 tablespoons flour
- 1 cup whipping cream
- 3 tablespoons dry white wine
- dash cayenne pepper
- 1 tablespoon finely chopped fresh parsley
- 1 1/2 tablespoons finely chopped green onion
- 3 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees. Generously butter (or spray with butter-flavored Pam) 48 mini-muffin tins.
Cut a 2-inch round from each slice of bread and press into muffin tins. Bake for 6 to 7 minutes or until edges are lightly browned. Remove from tins and cool on a wire rack.
In a large skillet over medium heat, melt the butter. Add onions and mushrooms and cook until tender and the moisture from the mushrooms has evaporated. Sprinkle with flour; stir thoroughly. Add cream and stir constantly while bringing to a boil. Add wine, reduce heat and simmer for 3 to 4 minutes or until thickened. Remove from heat and stir in cayenne pepper, parsley and green onion. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Spoon mushroom filling into croustades and place on a large cookie sheet. Sprinkle with parmesan cheese. Heat in oven for 10 minutes or until bubbly, then briefly run under the broiler.
Make ahead: Croustade shells can be placed in a Ziploc baggie and frozen for up to 3 months. Filling can be stored in the refrigerator for up to 1 day. Alternatively, croustades can be filled, sprinkled with Parmesan cheese, placed on a cookie sheet and placed in the freezer. Once frozen, place in a Ziploc baggie. To heat, place frozen croustades on cookie sheet and increase cooking time by 3 to 5 minutes.
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