"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mushroom Crustades Recipe

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This recipe for Mushroom Crustades, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mimi L. Ash


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

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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