BOMB SHELTER CROUSTADES
According to the cookbook where this recipe was found, Grand Slam, the creative name of this recipe originates from the fact that the recipe was created by the wife of the architect who designed former Canadian Prime Minister Pierre Trudeau's bomb shelter!
Provided by Lennie
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- First, make the croustades: generously butter small muffin tins, then cut a 3-inch round from each slice of bread and carefully fit into the muffin tins.
- Bake in preheated 400F oven for 10 minutes, or until rims are lightly browned; remove from tins and cool (may be frozen at this point).
- Now make filling.
- In a skillet, melt butter, then saute onions and mushrooms; stir and cook until all the moisture is evaporated.
- Sprinkle with flour, then stir thoroughly.
- Add cream, stirring constantly until it boils.
- Add wine, reduce heat, and simmer a few minutes longer.
- Remove from heat; stir in salt, cayenne, parsley and green onion.
- Transfer to a bowl; cover and refrigerate until needed.
- To serve, preheat oven to 350F; spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet.
- Heat in oven for 10 minutes, then put briefly under the broiler.
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Himath Ali
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Sajidali Nikku
[email protected]I made these croustades for a brunch party and they were a huge hit! Everyone loved them.
Mukhtyar Panhwer
[email protected]These were absolutely amazing! I will definitely be making them again and again.
John Lay
[email protected]Not bad, but not great. I think I'll try a different recipe next time.
luvrqt
[email protected]These croustades were a bit more work than I expected, but they were worth it. They were a big hit at my dinner party.
Kigula Musa
[email protected]I've never made croustades before, but these were surprisingly easy to make. The instructions were clear and concise, and the results were delicious.
Frederick Essien
[email protected]These were easy to make and turned out great! I used a store-bought puff pastry dough and it worked perfectly.
Tempo
[email protected]I thought these croustades were just okay. The filling was a little bland for my taste, and the crust was a bit too hard.
Melodie Feltner
[email protected]These were delicious! The filling was creamy and flavorful, and the crust was perfectly crispy. I will definitely be making these again.
Ebofredellah Ebo
[email protected]I've made these croustades several times now and they are always a crowd-pleaser. They're easy to make and the results are always impressive.
Elias Gebru
[email protected]These croustades were a hit! I made them for a party and they were gone in minutes. The filling was creamy and flavorful, and the crust was perfectly crispy. I will definitely be making these again.