Prepare Croustades and Mushroom Filling. Preheatoven to 350 degrees F.
Place prepared croustades on baking sheets (no
need to thaw), and fill each with a heaping tablespoon of the Mushroom Filling. (Use a
small spoon to fill the croustades with the mushroom mixture. Mound the filling slightly.)
Sprinkle with Parmesan cheese and dot with butter. Bake approximately 10 minutes or until
heated and cheese is melted. Sprinkle with minced parsley leaves.
Makes 24 Mushroom Croustades (allow 2 to 3per serving).
CROUSTADES:
2 tablespoons butter, room temperature
24 slices white bread
Preheat oven to 375 degrees F. Coat the inside of
24 (2-inch) muffin cups generously with the butter. Using a 2 1/2-inch to 3-inch plain
round cutter, cut out a circle from each bread slice. Using fingertips, press a circle of
bread gently but firmly into each muffin cup so that it fits snugly. Bake 8 to 10 minutes
until bread is golden brown. Remove from oven and cool.
NOTE: These may be wrapped and frozen at this
point. Croustades freeze very well. Without defrosting them, fill them with the
duxelles mixture and heat as described above. This way you are able to make a batch or two
in advance.
MUSHROOM FILLING:
4 tablespoons butter
3 tablespoons finely-chopped shallots or green onions
1/2 pound fresh mushrooms, finely chopped*
2 tablespoons all-purpose flour
1 cup heavy
cream
1/2 teaspoon salt or to taste
1/8 teaspoon cayenne (red) pepper
1/4 cup finely-chopped fresh parsley, or 1 tablespoon dried parsley flakes
1/3 cup finely-snipped fresh chives or 1 1/2 tablespoons dried chives
1 teaspoon fresh-squeezed
lemon juice
* I like to use Shiitake mushrooms
In a large frying pan, melt the 4 tablespoons
butter. Add shallots and cook three minutes stirring frequently. Add mushrooms, increase
heat to moderately high and cook 8 to 10 minutes, stirring frequently until some water
cooks out of mushrooms and is evaporated.
Remove skillet from heat. Sprinkle flour over
mushrooms and stir in. Put skillet over moderate heat, gradually stir in cream and then
cook, stirring constantly, until mixture thickens and simmers for 2 to 3 minutes. Remove
from heat, stir in salt, cayenne, parsley, chives, and lemon juice.
NOTE: Allow to cool before filling croustades. It
can also be transferred to a bowl, covered with plastic wrap and refrigerated at this
point for 1 to 2 days.
