Best Mushroom Croustades Recipes

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MUSHROOM CROUSTADES



Mushroom Croustades image

Delicious appetizer that will be a big hit when you serve it. My girlfriend made these years ago and gave me the recipe. I have made these many times over the years and everyone raves about them.

Provided by Katherine in Alberta

Categories     Vegetable

Time 1h

Yield 12-18 Croustades, 12-18 serving(s)

Number Of Ingredients 10

12 -18 slices white bread
1/4 cup butter (not margarine)
1/2 cup finely chopped green onion
1 cup finely chopped mushroom
2 tablespoons flour
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon parsley, chopped or 1 1/2 teaspoons dried parsley
1/2 teaspoon lemon juice

Steps:

  • For Croustade:
  • Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
  • Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
  • Filling:.
  • Melt butter in a large skillet and saute green onions for several minutes without browning.
  • Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
  • Remove from heat, sprinkle with flour and stir to coat the mushrooms.
  • Gradually add the cream and return to heat.
  • Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
  • Stir in all the other ingredients.
  • Transfer filling to a bowl, cover it and refrigerate until ready to use.
  • To Serve:.
  • Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
  • Sprinkle lightly with parmesan cheese and dot with butter.
  • Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
  • Serve hot.

BREAD CUP MUSHROOM CROUSTADES



Bread Cup Mushroom Croustades image

This is a very rich tasting and fancy appetizer that can be made in advance that I received in a cooking class. In addition, I have never had it served to me by anyone else before.

Provided by Paula Graham

Categories     Vegetable

Time 50m

Yield 24 appetizers

Number Of Ingredients 12

24 slices pepperidge farm white bread
3 tablespoons minced shallots
1/4 cup butter
1/2 lb fresh mushrooms, finely chopped
2 tablespoons flour
1 cup heavy cream
1 1/2 tablespoons minced fresh chives
1 tablespoon minced parsley
1/2 teaspoon lemon juice
1/8 teaspoon cayenne pepper
minced parsley (optional)
grated parmesan cheese (optional)

Steps:

  • Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside.
  • Filling: In a heavy skillet, saute shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered until all liquid has evaporated; about 10 minutes.
  • Remove from heat and stir flour into mushrooms. Pour cream over and return to heat.
  • Stirring constantly, bring to boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients.
  • Let cool, then cover and refrigerate until cool.
  • Bake: Preheat oven to 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet.
  • ---------------------------------------------------------------
  • NOTE: Appetizers can be made in advance and then frozen for future use. Follow the Bread cup and Filling directions above. Freeze the filled cups in the mini-muffin pan. Once frozen, you can place them in plastic bags for easier storage. When you remove them from the freezer, allow to thaw completely before baking them.

MUSHROOM CROUSTADES



Mushroom Croustades image

Another one from Secret Ingredients

Provided by Lynnda Cloutier

Categories     Vegetable Appetizers

Number Of Ingredients 13

24 slices firm white bread
1/4 cup margarine or butter
3 tb. chopped shallots or onion
8 oz. mushrooms, finely chopped
2 tbsp. flour
1 cup heavy cream
2 tbsp. snipped chives
1 tbsp. snipped parsley
1/2 t. lemon juice
1/4 t. salt
1/8 t. ground red pepper
dash of black pepper
2 tbsp. grated parmesan cheese

Steps:

  • 1. Cut a 2 1/2 inch circle from each slice of bread. Press each circle into a lightly greased muffin cup. Bake at 400 for 10 minutes or until golden brown.
  • 2. Heat margarine in skillet over medium heat until melted. Add shallots and cook for 4 minutes. Stir in mushrooms. Cook for 15 minutes longer or until most of the liquid is evaporated. Stir in the flour. Add cream. Cook until thickened and bubbly, stirring constantly. Cook for 1 minute longer, stirring constantly.
  • 3. Remove from heat. Stir in chives, parsley, lemon juice, salt, red pepper and black pepper. Put bread cups in shallow baking pan. Spoon mushroom mixture into cups. Sprinkle with cheese. Bake at 350 for 15 minutes. Garnish with sour cream and additional snipped chives. May freeze cooled wrapped bread cups until needed. Serves 12 Secret Ingredients

MUSHROOM CROUSTADES



MUSHROOM CROUSTADES image

Categories     Mushroom     Appetizer     Cocktail Party

Yield 24 cups

Number Of Ingredients 11

24 slices thin white bread - 3" rounds
4tbs unsalted butter
3tbs chopped shallots
¾ lbs mushrooms finely chopped
½ tsp salt
2 tbs flour
½ cup heavy cream
'1/8 tsp cayenne
1 Tbs chopped parsley
1 ½ tsp lemon juice
2 tbs grated parmesan cheese

Steps:

  • Pre heat oven to 400 Coat muffin tins and place rounds into tin Cook bread for 10 mins Chop shallots and mushrooms Melt butter and sauté. Remove from heat and sprinkle flour over and stir. Heat with heavy cream and stir continuously until boil. Reduce to simmer and cook 1-2 mins. Remove from heat and stir in herbs and seasonings. Refrigerate Fill cups and sprinkle with parm cheese and dot with butter. Bake at 350 for 10 mins and slip under broiler. Serve.

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