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
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.
© A Well-Seasoned Kitchen ®