MUSHROOM CROUSTADES
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #vegetables #french #oven #european #dinner-party #finger-food #stove-top #dietary #mushrooms #equipment #number-of-servings #presentation #served-hot
You'll also love
Hamayon Saadat
[email protected]I can't wait to try this recipe!
Md : Apel Mahmud
[email protected]These were a lot of work, but they were worth it. They're so delicious!
Hellen Shisanya
[email protected]I'm allergic to mushrooms, so I substituted zucchini. They were still really good!
Mohammed Hameed
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook.
Isaya Pima
[email protected]I'm not sure what I did wrong, but these didn't turn out at all.
Chala Abdo
[email protected]These were way too salty for me.
Sujon Lama Tmg
[email protected]I followed the recipe exactly and they turned out soggy.
Mercy Mwansa
[email protected]These were a bit bland for my taste.
SB VLOGERS
[email protected]Perfect for a party appetizer!
Mark Persha
[email protected]Easy and tasty!
Allahdhi Akter
[email protected]So good! Will definitely make again.
Austin Ignatius
[email protected]These were delicious! I used a store-bought puff pastry dough to save time and they still turned out great.
Tilak Ghimire
[email protected]The only thing I would change about this recipe is to add a bit more cheese. Other than that, it's perfect!
Emma Igede
[email protected]I love that these croustades can be made ahead of time. It makes them perfect for busy weeknights.
Laura l
[email protected]These are so easy to make and they look so impressive. I'm definitely going to be making these again for my next party.
Aleena Dar
[email protected]I've made these croustades twice now and they're always a crowd-pleaser. The filling is so flavorful and the pastry is the perfect vessel for it.
Ntokozo Mathe
[email protected]These mushroom croustades were a hit at my dinner party! The combination of crispy pastry, creamy mushrooms, and rich cheese was simply divine.