Ingredients
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
Instructions
- 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.
Notes
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.
- Category: appetizers, easy entertaining, make ahead