MUSHROOM CROUSTADES
Mushroom Croustades are a one-bite, timeless, crowd-pleasing appetizer that can be made ahead - perfect for entertaining! Finely chopped mushrooms and onion are sautéed in butter, thickened with flour and seasoned with cream, wine, green onion, parsley and cayenne pepper. After resting, the mixture is spooned into small toasted bread cups, topped with Parmesan cheese and baked. Can be frozen for up to 3 months, too!
Provided by (By Lee Clayton Roper)
Categories appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Generously butter (or spray with butter-flavored Pam) 48 mini-muffin tins.
- Cut a 2-inch round from each slice of bread and press into muffin tins. Bake for 6 to 7 minutes or until edges are lightly browned. Remove from tins and cool on a wire rack.
- In a large skillet over medium heat, melt the butter. Add onions and mushrooms and cook until tender and the moisture from the mushrooms has evaporated. Sprinkle with flour; stir thoroughly, reduce heat to low and cook, stirring, for 3 minutes. Add cream and stir constantly while bringing to a boil. Add wine, reduce heat and simmer for 3 to 4 minutes or until thickened, stirring occasionally.
- Remove from heat and stir in cayenne pepper, parsley and green onion. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into croustades and place on a large cookie sheet. Sprinkle with Parmesan cheese. Heat in oven for 10 minutes or until bubbly.
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.
OMELETTE AUX CHAMPIGNONS
Steps:
- Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat.
- In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
- In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes. The slower you cook it, the better the omelette.
- When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
- Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
- Garnish with finely chopped chives and serve with a green salad.
MUSHROOMS AUX CROUSTADE
Make and share this Mushrooms Aux Croustade recipe from Food.com.
Provided by Queen Dragon Mom
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut baguette into 1/4" slices.
- Brown in oven or under broiler until golden.
- Set baguette slices aside.
- Saute small batches of mushrooms in butter in a heavy pan on high heat until browned and releasing juice.
- Add shallots and garlic when mushrooms are nearly done.
- Deglaze pan with white wine, leaving vegetable in pan.
- Add parsley, season to taste with salt and pepper.
- Serve separately if desired or top browned baguette with mushroom mixture.
Nutrition Facts : Calories 343.3, Fat 12.1, SaturatedFat 6.6, Cholesterol 25.4, Sodium 468.2, Carbohydrate 43.7, Fiber 2.8, Sugar 1.4, Protein 8.6
MUSHROOM TARTE - CROUSTADE AUX CHAMPIGNONS
An aromatic, savory mushroom tarte, perfect for a Sunday brunch or light dinner. The shell is made with paté brisée, a french shortbread pastry dough. "Recipe #317581". Use a tarte form with removable bottom for easy unmoulding. From the book "The French farmhouse Kitchen" by Eileen Reece.
Provided by gemini08
Categories Savory Pies
Time 1h25m
Yield 1 tarte, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400°F (200°C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven.
- Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.
- Cool for a few minutes, remove the ring and place the pastry on a wire rack.
- Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.
- In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.
- Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.
- Simmer for @ 10 minutes, stirring frequently, season with salt and pepper.
- Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.
- Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.
Nutrition Facts : Calories 344.9, Fat 34.3, SaturatedFat 20.8, Cholesterol 170.3, Sodium 305.9, Carbohydrate 6.5, Fiber 1.2, Sugar 3.1, Protein 6
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