Mushroom Croustades
Ingredients
- 24 slices white bread
- 2 tbsp. butter, very soft
- 3 tbsp. shallots, finely chopped
- 4 tbsp. butter, melted
- ½-pound mushrooms, finely chopped
- 2 tbsp. all-purpose flour
- 1 cup heavy whipping cream
- ½ tsp. salt
- ⅛ tsp. cayenne pepper
- 1 tbsp. parsely, chopped
- 1-½ tbsp. chives, finely chopped
- ½ tsp. lemon juice
- 2 tbsp. Parmesean cheese, grated
- Butter, for baking
Instructions
- Pre-heat the oven to 400°F.
- Place bread slices on a cutting board and, using a 3" round cookie cutter, cut out 24 rounds.
- Spray mini-muffin pans with non-stick cooking spray or brush with melted butter.
- Press bread rounds into mini-muffin cups.
- Place mini-muffin in the pre-heated oven and bake for 10 minutes.
- Remove from oven and allow to cool.
- Place 4 tbsp. butter in a small saucepan, over medium heat, and cook until melted.
- In a medium skillet, over medium heat, cook shallots in the melted butter.
- Stir in the mushrooms; cook for 10 to 15 minutes or until moisture has evaporated.
- Sprinkle flour over the mushroom and butter mixture; stir to thoroughly combine.
- Add cream; bring to a boil while stirring constantly.
- Reduce heat and simmer just a couple minutes.
- Remove from the heat; stir in salt, pepper, parsley, chives and lemon juice.
- Place mixture in a bowl; allow to cool; if not baking and serving immediately, see notes below.
- When ready to bake, pre-heat the oven to 350°F.
- Place shells on a baking sheet; fill with the mushroom mixture.
- Sprinkle the croustades with cheese and dot with butter.
- Place in the pre-heated oven and bake for 10 minutes; remove from the oven; set aside.
- When ready to serve, turn broiler on high and broil for 10 – 15 seconds.
Notes
These may be placed in an air-tight container and frozen. When ready to bake and serve, remove from the freezer; pre-heat to 350°F; place in the oven and bake for 10 minutes; then place under the broiler for 10 – 15 seconds.