Mushroom Croustades are a one-bite, timeless, crowd-pleasing appetizer that can be made ahead – perfect for entertaining!
These Mushroom Croustades were a favorite of my mom, and they are now a favorite of mine, too! Finely chopped fresh mushrooms and onion are sautéed in butter, thickened with a bit of flour and seasoned with cream, wine, green onion, parsley and cayenne pepper. After refrigeration time to allow the flavors to blend, this scrumptious earthy mixture is then spooned into croustade shells made from thin sliced bread, topped with Parmesan cheese and either baked immediately or frozen for future use. So delicious! No matter how many of these delectable bites I make, there are never any leftover.
Note: I think the texture for these croustades turn out best if you finely chop the onion and mushrooms by hand rather than in a food processor.
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Mushroom Croustades are a one-bite, timeless, crowd-pleasing appetizer that can be made ahead – perfect for entertaining! Finely chopped mushrooms and onion are sautéed in butter, thickened with flour and seasoned with cream, wine, green onion, parsley and cayenne pepper. After resting, the mixture is spooned into small toasted bread cups, topped with Parmesan cheese and baked. Can be frozen for up to 3 months, too!
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 (white, light green and some of the dark green part)
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, reduce heat to low and cook, stirring, for 3 minutes. Add cream and stir constantly while bringing to a boil. Add wine, reduce heat and simmer for 3 to 4 minutes or until thickened, stirring occasionally.
- 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.
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 ziptop baggie. To heat, place frozen croustades on cookie sheet and increase cooking time by 3 to 5 minutes.