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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mushroom Crustades Recipe

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This recipe for Mushroom Crustades is from The Eversmann Family 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:  
3-4 tbsp finely chopped shallots
3 tbsp butter
3/4 lb shredded mushrooms (pulse in your food processor)
2 tbsp flour
1 cup heavy cream
salt
cayenne
1-2 tbsp finely chopped parsley and chives
lemon juice to taste
24 mini tartlet shells
freshly grated Parmesan cheese
Directions:
Directions:
1. Saute shallots in butter for about 3 minutes.

2. Add mushrooms. Cook and stir until all liquid is evaporated.

3. Stir in flour and add cream. Cook and stir constantly for at least 2-minutes.

4. Add salt to taste, cayenne, parsley, chives, and lemon juice to taste.

5. Remove from heat. Chill. Mixture might be quite thick. More cream may be added later if required. Can be held for at least 24-hours covered and refrigerated.

6. Fill shells with mushroom filling mounding slightly or on top of small toast triangles. Sprinkle with freshly grated Parmesan cheese.

7. Bake at 350 degrees for 10-minutes or until heated through and slightly browned.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
You may add more cayenne if you want a kick!

 

 

 

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