"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Mushroom Crustades Recipe

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This recipe for Mushroom Crustades, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Pat Joyce
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
4 tbs. margarine
4 tbs. butter
6 tbs. green onion chopped
1 lb. mushrooms chopped
1 c. half & half
1/8 tsp. cayenne pepper
2 tbs. chopped parsley
1 tsp. lemon juice
2 tbs. flour
Parmesan cheese
Salt & Pepper

Croustades:
Use 24 slices thin white bread
Directions:
Directions:
Croustades:
Preheat oven to 400' Cut 3" rounds from each slice of bread. Place each round in mini muffin tin. Bake 10 minutes

Filling:
Brown onion & mushroons in butter and margarine. Cook until all moisture has evaporated. About 15 - 20 minutes. Sprinkle flour over mushrooms and stir. Add cream & bring mixture to boil; continue simmering until thickened. Remove from heat and stir in seasonings. Put filling in croustades and sprinkle with Parmesan cheese. Filling may be frozen. Place croustades on cookie sheet and bake for 10 minutes at 350'

 

 

 

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