Mushroom Croustades Recipes

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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



Mushroom Croustades image

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.

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

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



Bread Cup Mushroom Croustades image

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.

24 slices pepperidge farm white bread
3 tablespoons minced shallots
1/4 cup butter
1/2 lb fresh mushrooms, finely chopped
2 tablespoons flour
1 cup heavy cream
1 1/2 tablespoons minced fresh chives
1 tablespoon minced parsley
1/2 teaspoon lemon juice
1/8 teaspoon cayenne pepper
minced parsley (optional)
grated parmesan cheese (optional)

MUSHROOMS AUX CROUSTADE

Provided by Food Network

Categories     appetizer

Time 20m

Yield 15 servings

Number Of Ingredients 7



Mushrooms Aux Croustade image

Steps:

  • Cut the baguette in 1/4-inch slices. In a large saute pan over high heat, saute the chopped mushrooms in butter in small batches so as not to overcrowd the pan. Cook until the mushrooms begin to brown and release their juices. Add the shallots and garlic toward the end of the cooking process, then deglaze with white wine. Add parsley, season with salt and freshly ground pepper. Serve on top of the slices of the baguette, or in a bowl on the table.

1 baguette
4 cups chopped white button mushrooms
5 tablespoons butter
2 shallots, minced
4 cloves garlic, chopped
1 cup white wine
3 tablespoons chopped parsley leaves

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