May 12, 2010

Mushroom Croustades

appetizer, bread, mushroom

Presented by

34 ratings

Prep time: 48 minutes
baking time 10 minutes
Servings: Makes 30 appetizers

Grandma once made these in tiny muffin cups so my cousins and I could serve them at our dolls’ tea party.

Ingredients

30 slices white bread
4 tablespoons butter
8 ounces mushrooms, chopped
3 tablespoons chopped green onions
2 tablespoons all-purpose flour
1 cup whipping cream
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons grated Parmesan cheese

Directions

1

Preheat oven to 375ºF. Generously butter 30 (2-inch) muffin cups.
2

Cut 21/2-inch rounds from bread slices. Press into prepared muffin cups. Bake until browned, about 10 minutes. Remove from oven. Maintain oven temperature.
3

Melt butter in a medium saucepan. Sauté mushrooms and green onions in butter until tender, about 8 to 10 minutes. Remove from heat. Sprinkle flour over the mixture. Return to heat.
4

Stir mixture until well blended. Stir in whipping cream. Cook, stirring continually, until thickened, about 4 minutes.
5

Stir in the chives, parsley, lemon juice, salt and cayenne pepper.
6

Arrange the baked bread cups on a baking sheet. Spoon the mushroom mixture into the bread cups. Sprinkle with Parmesan. Bake for 10 minutes. Serve immediately.

Grandma's Secret Trick

For special-occasion breakfasts, Grandma added two eggs to turn Mushroom Croustades into miniature quiches. She added the eggs to the mushroom mixture after removing the mixture from the heat, and she omitted the lemon juice. She baked the quiches as the recipe directs, then checked to see if the filling was set. If not, she baked them for 5 minutes longer.