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Mushroom Croustades




Source of Recipe


Internet


List of Ingredients




Croustades:
1 loaf firm, square white bread (we use Pepperidge Farm)
1 1/4 cup butter, melted

Filling:
3 tablespoons minced green onions
4 tablespoons melted butter
1/2 pound minced mushrooms
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne
2 teaspoons dried parsley
2 tablespoons dried chives
2 tablespoons water
2 tablespoons lemon juice


Trim crusts from bread slices. With a rolling pin, flatten each bread slice and cut into 4 squares. Using a small size muffin tin or tassie pan, place 1 1/2 teaspoons melted butter into each muffin cup. Gently push each bread square into muffin cup.

Bake croustades at 350 degrees for 8 to 10 minutes or until browned. Reserve until mushroom filling has been prepared.

Saute green onions in butter. Add minced mushrooms and cook for 10 to 15 minutes, or until moisture is gone. Remove from heat and add flour; stirring until well blended. Add heavy cream, bring to a boil, and simmer for 2 minutes. Remove from heat. Add salt, cayenne, parsley, chives soaked in 2 tablespoons water, and lemon juice. Mix well and cool.

Using a small spoon, fill croustade cups. Freeze individual croustades on a cookie sheet, and when frozen transfer to a zip-lock bag. When needed, bake at 350 degrees for 12 to 15 minutes. Makes 4 1/2 dozen.



Recipe