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Mushroom Crustades Recipe

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This recipe for Mushroom Crustades is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, 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:  
24 thin slices of white bread
1/4 c. butter
2 T. flour
1 T. minced parsley
1/2 t. lemon juice
1 c. heavy cream
3 T. minced shallots
1/2 lb. fresh mushrooms, chopped fine
1 1/2 T. minced chives
1/2 t. salt
1/8 t. cayenne pepper
Directions:
Directions:
Preheat oven to 360 degrees. Cut 3 inch rounds out of center of each slice of bread. Lightly butter each side. Place in muffin tins. Bake 10-15 minutes until brown. Allow to cool.
Saute shallots, mushrooms, and butter until liquid is evaporated. Add flour, chives, parsley, lemon juice, salt, cayenne, and heavy cream. Allow to thicken. Cool mixture. Top toast rounds with mixture. May freeze or bake at 350 degrees for 15-20 minutes or until top is bubbly.

 

 

 

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