MUSHROOM CROUSTADES
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!
Provided by (By Lee Clayton Roper)
Categories appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Generously butter (or spray with butter-flavored Pam) 48 mini-muffin tins.
- Cut a 2-inch round from each slice of bread and press into muffin tins. Bake for 6 to 7 minutes or until edges are lightly browned. Remove from tins and cool on a wire rack.
- In a large skillet over medium heat, melt the butter. Add onions and mushrooms and cook until tender and the moisture from the mushrooms has evaporated. Sprinkle with flour; stir thoroughly, reduce heat to low and cook, stirring, for 3 minutes. Add cream and stir constantly while bringing to a boil. Add wine, reduce heat and simmer for 3 to 4 minutes or until thickened, stirring occasionally.
- Remove from heat and stir in cayenne pepper, parsley and green onion. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into croustades and place on a large cookie sheet. Sprinkle with Parmesan cheese. Heat in oven for 10 minutes or until bubbly.
BREAD CUP MUSHROOM CROUSTADES
This is a very rich tasting and fancy appetizer that can be made in advance that I received in a cooking class. In addition, I have never had it served to me by anyone else before.
Provided by Paula Graham
Categories Vegetable
Time 50m
Yield 24 appetizers
Number Of Ingredients 12
Steps:
- Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside.
- Filling: In a heavy skillet, saute shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered until all liquid has evaporated; about 10 minutes.
- Remove from heat and stir flour into mushrooms. Pour cream over and return to heat.
- Stirring constantly, bring to boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients.
- Let cool, then cover and refrigerate until cool.
- Bake: Preheat oven to 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet.
- ---------------------------------------------------------------
- NOTE: Appetizers can be made in advance and then frozen for future use. Follow the Bread cup and Filling directions above. Freeze the filled cups in the mini-muffin pan. Once frozen, you can place them in plastic bags for easier storage. When you remove them from the freezer, allow to thaw completely before baking them.
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.
Provided by Katherine in Alberta
Categories Vegetable
Time 1h
Yield 12-18 Croustades, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- 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.
MUSHROOM CROUSTADES
Another one from Secret Ingredients
Provided by Lynnda Cloutier
Categories Vegetable Appetizers
Number Of Ingredients 13
Steps:
- 1. Cut a 2 1/2 inch circle from each slice of bread. Press each circle into a lightly greased muffin cup. Bake at 400 for 10 minutes or until golden brown.
- 2. Heat margarine in skillet over medium heat until melted. Add shallots and cook for 4 minutes. Stir in mushrooms. Cook for 15 minutes longer or until most of the liquid is evaporated. Stir in the flour. Add cream. Cook until thickened and bubbly, stirring constantly. Cook for 1 minute longer, stirring constantly.
- 3. Remove from heat. Stir in chives, parsley, lemon juice, salt, red pepper and black pepper. Put bread cups in shallow baking pan. Spoon mushroom mixture into cups. Sprinkle with cheese. Bake at 350 for 15 minutes. Garnish with sour cream and additional snipped chives. May freeze cooled wrapped bread cups until needed. Serves 12 Secret Ingredients
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