Mushroom Croustades
"Delicious appetizer that will be a big hit when you serve it. My girlfriend made these years ago and gave me the recipe. I have made these many times over the years and everyone raves about them."
photo by Bergy
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
12-18 Croustades
- Serves:
- 12-18
ingredients
- 12 -18 slices white bread
- 1⁄4 cup butter (not margarine)
- 1⁄2 cup finely chopped green onion
- 1 cup finely chopped mushroom
- 2 tablespoons flour
- 1 cup half-and-half cream
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon parsley, chopped or 1 1/2 teaspoons dried parsley
- 1⁄2 teaspoon lemon juice
directions
-
For Croustade:
- Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
- Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
- Filling:.
- Melt butter in a large skillet and saute green onions for several minutes without browning.
- Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
- Remove from heat, sprinkle with flour and stir to coat the mushrooms.
- Gradually add the cream and return to heat.
- Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
- Stir in all the other ingredients.
- Transfer filling to a bowl, cover it and refrigerate until ready to use.
- To Serve:.
- Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
- Sprinkle lightly with parmesan cheese and dot with butter.
- Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
- Serve hot.
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Reviews
-
These are fab. My husband wouldnt touch mushrooms until he ate this. All the flavours blend so well. -
What an easy, tasty appetizer. I had bruschetta toasts on hand so used those. I like doing the spread ahead of time and then just finishing them just before serving. I used 1/2 tsp of cayenne Thanks Katherine for a great appy!
RECIPE SUBMITTED BY
Hi my name is Katherine and I live in Leduc, Alberta, Canada which is 15 minutes south of Edmonton and home to the world famous West Edmonton Mall. I work for the Royal Canadian Mounted Police (R.C.M.P.), which is a extremely interesting job.
My family consists of my husband Brian and we had a blue eyed Siberian Husky named Yukon who loved her 2 to 3 walks a day. Yukon passed away on July 24/07 at the age of 14 years & 7 months.
We have a beautiful male Tuxedo cat named Kuffs, whom we rescued in December, 2006. He around 6 weeks old & was dumped off at my husband's business in -30 Celcius weather & was half froze when Brian found him. Kuffs brought back life into Yukon for the nine months that he was with her. Those two certainly loved to cuddle & chase one another. After Yukon's passing, Kuffs quit eating, looked for Yukon & cried constantly. We had full intentions of getting him a playmate but it happened sooner than later.
That same week we went to the Humane Society (SPCA)& adopted a gorgeous little female pure grey kitten & named her Jesse. She is just precious & became Kuffs baby sister.
I love to try different recipes and Recipezaar has provided me with some of the most tasty and wonderful recipes yet.
Things I enjoy doing are walking,reading a good novel, sewing, crafts, traveling, camping and being with good friends and family.
