Mushroom Croustades

This is a cocktail party favorite that I used to make for Kirby House catering. These mushroom morsels are packed with flavor and can be made ahead, too. Recently made them for an engagement party that we helped host.

Croustades in wooden bowl below the "tree" stand. 

Mushroom Croustades     About 40 croustades

4 tablespoons butter

3 tablespoons green onions, finely chopped

1/2 pound button mushrooms, finely chopped

2 Tablespoon flour

1 cup heavy cream

1 tablespoon parsley, chopped

1/2 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons Parmesan cheese, grated
Croustade Shells - recipe follows

1. In heavy skillet (moderate heat) melt butter, add onions and cook for 4 minutes, stirring constantly.  
   
2. Add mushrooms and cook for 10 to 15 minutes.  
   
   
   
   
3. Remove from heat and sprinkle flour over mixture, stirring to blend.   
4. Return to heat.  Pour in heavy cream; stir and heat to boiling.  
5. When thickened, simmer and cook 1 minute.
   
    
6. Remove from heat and add parsley, lemon juice, salt, cayene pepper & Parmesan cheese. 
7. Fill croustades shells. 
8. Bake at 350° for 10 minutes or until heated.  Let cool for 5 minutes before serving.
   

MAKE AHEAD options: Mixture may be refrigerated and then prepared shells can be filled just before baking. Or fill shells with mixture and frees; bake frozen shells for 20 minutes.

.

Croustades Shells

40 slices sandwich style thin bread

1. Spray mini muffin tins lightly with pan spray
2. Using a rolling pin, flatten bread slices.
   
3. Using a  2 1/2” round cutter, cut a round from each slice of bread. 
   
4. Ease bread round into muffin tin holes, shaping so bread conforms to sides of the tin.
5. Bake in preheated 400° until lightly browned, 8 to 10 minutes (watch closely as they burn easily). 
6. Store in refrigerator or freeze. 

Recipe without photos . . .

Mushroom Croustades     About 40 croustades

4 tablespoons butter

3 tablespoons green onions, finely chopped

1/2 pound button mushrooms, finely chopped

2 Tablespoon flour

1 cup heavy cream

1 tablespoon parsley, chopped

1/2 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons Parmesan cheese, grated
Croustade Shells - recipe follows

1. In heavy skillet (moderate heat) melt butter, add onions and cook for 4 minutes, stirring constantly.  
2. Add mushrooms and cook for 10 to 15 minutes.  
3. Remove from heat and sprinkle flour over mixture, stirring to blend.   
4. Return to heat.  Pour in heavy cream; stir and heat to boiling.  
5. When thickened, simmer and cook 1 minute. 
6. Remove from heat and add parsley, lemon juice, salt, cayene pepper & Parmesan cheese. 
7. Fill croustades shells. 
8. Bake at 350° for 10 minutes or until heated.  Let cool for 5 minutes before serving.

MAKE AHEAD options: Mixture may be refrigerated and then prepared shells can be filled just before baking. Or fill shells with mixture and frees; bake frozen shells for 20 minutes.

.

Croustades Shells

40 slices sandwich style thin bread

1. Spray mini muffin tins lightly with pan spray
2. Using a rolling pin, flatten bread slices.
3. Using a  2 1/2” round cutter, cut a round from each slice of bread. 
4. Ease bread round into muffin tin holes, shaping so bread conforms to sides of the tin.
5. Bake in preheated 400° until lightly browned, 8 to 10 minutes (watch closely as they burn easily). 
6. Store in refrigerator or freeze.