This Mushroom Croustade Recipe is a family favorite that can be made ahead of time and frozen until you are ready to prepare and serve. These bite-size mushroom croustade appetizers seem to disappear before your eyes when served. They are a very rich tasting and a fancy appetizer that will be a big hit when you serve them. This a perfect recipe for the busy holiday season or anytime you are entertaining. I have made these appetizers many times and everyone seems to enjoy rave about them.
Croustade is a French culinary term which signifies a pie crust or crust of any kind. Sometimes Phyllo dough and even noodles, rice, or mashed potatoes are used to mold and make the crust. They can be filled with many different types of savory or sweet fillings such as this Mushroom Croustade recipe.
- 1 tablespoon butter, cut into tiny pieces
- 2 teaspoons parsley leaves, minced
- 2 tablespoons butter, room temperature
- 24 slices white bread
- 4 tablespoons butter
- 3 tablespoons shallots or green onions, finely-chopped
- 1/2 pound mushrooms, fresh, finely-chopped*
- 2 tablespoons flour (all-purpose)
- 1 cup heavy cream
- 1/2 teaspoon salt or to taste
- 1/8 teaspoon cayenne pepper
- 1/4 cup fresh parsley, finely-chopped (or 1 tablespoon dried parsley flakes)
- 1/3 cup fresh chives, finely-snipped (or 1 1/2 tablespoons dried chives)
- 1 teaspoon lemon juice, fresh-squeezed
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Prepare Croustades and Mushroom Filling. Preheat oven to 350 degrees F.
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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.
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Makes 24 Mushroom Croustades (allow 2 to 3 per serving).
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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.
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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.
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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.
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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.
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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.
* I like to use Shiitake mushrooms
Categories:
Bruschetta, Canapes, Crostini French Recipes Mushroom Appetizers Mushrooms Vegetarian Appetizers Vegetarian Recipe Collection