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Mushroom Croustades Recipe

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This recipe for Mushroom Croustades, by , is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Makes around 4 dozen


3 TBS minced sweet onion
4 TBS melted butter
½ pound minced mushrooms
2 TBS flour
1 cup heavy cream
½ tsp salt
⅛ tsp pepper
2 tsp chopped parsley
2 TBS water
2 TBS lemon juice

1 loaf Pepperidge Farm white bread
¼ cup melted butter

Preheat oven to 325º

Trim crusts of bread, flatten each slice with a rolling pin. Cut each slice into fours.
Press into mini cupcake pans and spoon ½ tsp butter into each cup.
Bake until browned at 325º for 8 to 10 minutes.
Keep an eye on them because they can quickly burn

For filling:
Sauté onions, add mushrooms. Cook for 10 to 15 minutes until moisture is gone. Remove from heat, add flour, stir in cream. Bring to boil, simmer for 2 minutes. Remove from heat. Add rest of ingredients, mix well. Cool

Take out of oven and fill each cup with filling. (May be frozen at this point for later use).

Bake at 350º for 10 minutes. If frozen, 15 minutes.




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