↞ recipe box start page
Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
Croustades
1/4 cup unsalted butter, melted
24 soft white-sandwich bread slices
Grated Parmesan cheese
2-4 tbsp unsalted butter, softened
Mushroom Filling
1/4 cup unsalted butter
4 green onions, finely chopped
2 tbsp minced parsley
1/2 pound mushrooms, finely chopped
3 tbsp all-purpose flour
1 cup whipping cream
3/4 tsp minced fresh thyme
1/4 tsp red (cayenne) pepper
1 1/2 tsp freshly ground black pepper
Salt to taste
1 tbsp fresh lemon juice
Begin by making Croustades. Preheat oven to 354. Using a pastry brush, coat inside of 24 miniature (2-inch diameter) muffin cups with melted butter. Set aside.
Using a 2-1/2-inch round cutter, cut a round from each slice of bread. Save scraps from bread to dry for breadcrumbs. Push each round gently into butter muffin cups, pressing snugly against bottom and sides. If bread tears, patch with a small piece of bread from scraps; pat patches in firmly. Bake the shells in preheated oven until lightly browned, about 10-12 minutes. Remove from muffin pans; coal on wire racks. When completely cooled, shells may be packed in plastic freezer bags and frozen for up to 3 months. or fill for immediate use.
To make the Mushroom Filling. Melt the 1/4 cup unsalted butter in a heavy 10 inch skillet over medium heat. Add green onions and parsley. Cook over medium heat until vegetables are wilted, about 3-4 minutes. Stir In mushrooms. Cook 10 minutes, or until mushroom liquid evaporates. Sprinkle flour over mixture; stir until blended. Cook 2 minutes, stirring. Mixture will by very dry.
Stir In whipping cream, thyme, cayenne, black pepper, salt and lemon juice, stirring to blend in all of flour. Reduce heat to low; cook 5 minutes or until thickened.
Preheat oven to 350. Place the Croustades on an ungreased baking sheet; fill each with some of the mushroom filling. Top with a little Parmesan cheese and the softened butter. Bake until filling is bubbly, about 7-10 minutes. Serve hot.
view more member recipes
MUSHROOM CROUSTADES
view my recipes
print
save
Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
Croustades
1/4 cup unsalted butter, melted
24 soft white-sandwich bread slices
Grated Parmesan cheese
2-4 tbsp unsalted butter, softened
Mushroom Filling
1/4 cup unsalted butter
4 green onions, finely chopped
2 tbsp minced parsley
1/2 pound mushrooms, finely chopped
3 tbsp all-purpose flour
1 cup whipping cream
3/4 tsp minced fresh thyme
1/4 tsp red (cayenne) pepper
1 1/2 tsp freshly ground black pepper
Salt to taste
1 tbsp fresh lemon juice
Begin by making Croustades. Preheat oven to 354. Using a pastry brush, coat inside of 24 miniature (2-inch diameter) muffin cups with melted butter. Set aside.
Using a 2-1/2-inch round cutter, cut a round from each slice of bread. Save scraps from bread to dry for breadcrumbs. Push each round gently into butter muffin cups, pressing snugly against bottom and sides. If bread tears, patch with a small piece of bread from scraps; pat patches in firmly. Bake the shells in preheated oven until lightly browned, about 10-12 minutes. Remove from muffin pans; coal on wire racks. When completely cooled, shells may be packed in plastic freezer bags and frozen for up to 3 months. or fill for immediate use.
To make the Mushroom Filling. Melt the 1/4 cup unsalted butter in a heavy 10 inch skillet over medium heat. Add green onions and parsley. Cook over medium heat until vegetables are wilted, about 3-4 minutes. Stir In mushrooms. Cook 10 minutes, or until mushroom liquid evaporates. Sprinkle flour over mixture; stir until blended. Cook 2 minutes, stirring. Mixture will by very dry.
Stir In whipping cream, thyme, cayenne, black pepper, salt and lemon juice, stirring to blend in all of flour. Reduce heat to low; cook 5 minutes or until thickened.
Preheat oven to 350. Place the Croustades on an ungreased baking sheet; fill each with some of the mushroom filling. Top with a little Parmesan cheese and the softened butter. Bake until filling is bubbly, about 7-10 minutes. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mushroom Croustades
by sgre52160
Croustades 1/4 cup unsalted butter 24 soft white-sandwich bread slices Grated Parmesan cheese 2 tbsp unsalted butter + 2 tsp Mushroom Filling 1/4 cup unsalted butter 4 green onions, finely
by sgre52160
Croustades 1/4 cup unsalted butter 24 soft white-sandwich bread slices Grated Parmesan cheese 2 tbsp unsalted butter + 2 tsp Mushroom Filling 1/4 cup unsalted butter 4 green onions, finely
view more member recipes