SAVORY MUSHROOM CUPS
This is a fabulous recipe for parties and get-togethers! You can make it a few days ahead of time and store the mushroom filling in the fridge and the toast cups in an air tight container at room temp for a few days or in the freezer for up to a month. I have actually lost this recipe recently, so everything here is from memory. I'm a bit of a slap-dash cook anyways, so feel free to alter the amounts to your own taste.
Provided by Erin K. Brown
Categories Vegetable
Time 2h
Yield 30-45 cups, 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Wash and chop up all the mushrooms.
- Peel and finely chop the shallots.
- Melt the butter in a large stock pot.
- Add shallots, cook until slightly browning (about 2 minutes).
- Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
- Throw in the flour and stir.
- Add whipping cream and stir.
- Remove from heat and toss in all of the spices, stir until uniform.
- Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into toast cups (see instructions for toast cups below).
- Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
- Serve hot.
- Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.
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Belayet Hossen
[email protected]I can't wait to try this recipe. It looks so good!
Hamza Sandhu
[email protected]These look delicious! I'm going to pin this recipe for later.
Ellamae LB
[email protected]I'm always looking for new mushroom recipes. I'll have to try this one.
Maxim Strilkivsky
[email protected]I'm not sure about this recipe. It seems like it would be a lot of work.
Saifuddin Al Jihad
[email protected]These sound like the perfect party appetizer. I'm going to make them for my next party.
Sarmila Rajbanshi
[email protected]I'm definitely going to try this recipe. It looks so easy and delicious.
Zuhaib Khan
[email protected]I'm not a fan of mushrooms, but these look really good.
Luqman Hassan
[email protected]These look delicious! I can't wait to try them.
mary o
[email protected]I'm not sure what I did wrong, but these didn't turn out well. The filling was bland and the cups were soggy.
Daniela Lekupes
[email protected]These were a lot of work, but they were worth it. They were so delicious and everyone loved them.
Kinzie Anne Wallace
[email protected]I had some trouble getting the filling to stay in the cups, but they still tasted great.
Angelina Nash
[email protected]These were a little too salty for my taste, but otherwise they were very good.
Bright Pakistan
[email protected]I followed the recipe exactly and they turned out perfect. I will definitely be making these again.
daughteroftheking
[email protected]These were easy to make and turned out great! I used a gluten-free puff pastry and they were still delicious.
Ariella Montesano
[email protected]I'm not a huge mushroom fan, but these were amazing! The filling was so flavorful and creamy.
Kim Lizzy
[email protected]These were a hit at my party! Everyone loved them.
Damdinsvren Ganchimeg
[email protected]Absolutely delicious! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked perfectly. The filling was incredibly flavorful, and the cups held together perfectly.