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.
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neil adair
[email protected]Overall, I was disappointed with this recipe.
Frosty OP
[email protected]I had trouble getting the pastry to puff up properly.
Bishwo Bijaya Raj Lama
[email protected]These were a bit too salty for my taste, but otherwise they were delicious.
Umairali
[email protected]I'll definitely be making these again.
John W
[email protected]5 stars!
Nkululeko Bhekzin
[email protected]Yum!
Hannahbel Sarah
[email protected]These mushroom croustades are so elegant and impressive, but they're actually really easy to make. I highly recommend them for a special occasion.
sk shohag
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these croustades. The cheese and pastry balanced out the flavor of the mushrooms perfectly.
shohel rana
[email protected]These croustades are the perfect party food. They're easy to make ahead of time and they can be served warm or cold.
Thwe Thwe
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms and cheeses, and it's always delicious.
jessica williams
[email protected]This is my new favorite appetizer recipe! The mushroom croustades are so easy to make and they always turn out perfect.
Sujit Mukhiya
[email protected]These mushroom croustades were a hit at my dinner party! The combination of mushrooms, cheese, and flaky pastry was simply divine. I especially loved the crispy edges of the croustades.