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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mushroom Croustades Recipe

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This recipe for Mushroom Croustades is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CROUSTADES

1 loaf firm, sliced square bread (I used Pepperidge Farm white sandwich bread)
¼ c butter, melted


FILLING

1/2 tsp salt
1/8 tsp cayenne pepper
2 tsp parsley
2 T chives
2 T water
2 T lemon juice
3 T minced green onions
4 T melted butter
1/2 lb mushrooms, minced
2 T flour
1 c heavy cream
Directions:
Directions:
To make croustades, trim crusts from bread slices. Flatten each slice with a rolling pin and cut into four squares. Using a mini muffin tin, place ½ teaspoon melted butter into each cup. Gently push bread squares into muffin cups. Bake croustades at 350 for 8-10 minutes until lightly browned.

To make filling, soak salt, cayenne pepper, parsley and chives in water and lemon juice. 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 boil and simmer for 2 minutes. Remove from heat. Add salt, cayenne pepper, parsley and chives mixture. Mix well and cool. Using a small spoon, fill the baked croustade cups. Can be frozen at this stage -- freeze in muffin tins – once frozen, remove from tins and store in Ziploc bag. Bake at 350 for 10 minutes (12-15 if frozen).
Number Of Servings:
Number Of Servings:
4 - 4 1/2 dozen
Personal Notes:
Personal Notes:
Must do ahead.

Don’t worry if it looks like you won’t have enough filling while you’re sautéing the mushrooms. Once you add the flour and then the cream, the filling bulks up.

 

 

 

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