Our Recipes
Mushroom Croustades
2 tablespoons very soft butter 24 slices fresh, thinly sliced white soft bread Mushroom Filling: 4 tablespoons butter 3 tablespoons finely chopped shallots ½ pound fresh pound mushrooms (finely chopped) 2 Tablespoons flour 1 cup heavy cream 1/8 teaspoon cayenne 1 teaspoon lemon juice 3-4 tablespoons grated Parmesan cheese 2 tablespoons finely chopped chives Preheat the oven to 400°. Butter the insides of 2 miniature muffin tins. Cut a 3-inch round slice from each piece of bread and gently fit into the pans. Bake 10 minutes or until lightly browned. Cool. Melt butter in a skillet. Add shallots and sauté for 1-2 minutes. Add mushrooms and simmer uncovered about 10 minutes until all the liquid has evaporated. Remove from the heat and stir flour into mushrooms. Pour cream over and return to the heat. Bring to a boil and cook another few minutes. Mixture will be very thick. Add cayenne and lemon juice. Once cool, spoon the mushroom mixture into the muffin cups. (At this point, you may freeze the croustades in the pans. Once frozen, remove to plastic freezer bags and store in the freezer.) Thaw croustades completely then sprinkle with Parmesan cheese and bake on a cookie sheet at 350° for about 10 minutes. Top with chopped Parsley and serve immediately. |
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