Serves: 10
Total Calories: 240
Cut 24 croustades, using a 3-inch cutter, fluted or plain. Coat each heavily with butter. Fit bread into tiny muffin tins. Bake in a 400° oven for 10 minutes. Do not overbrown.
Filling: Mushroom Duxelles:
Heat butter until foam subsides. Add onions and sauté for 4 minutes. Stir in mushrooms. Sauté until moisture evaporates. Remove from heat. Sprinkle in flour. Stir. Add cream. Bring to a boil and simmer 1 minute. Add salt, cayenne, chives, and lemon juice. Refrigerate. Spoon into croustades. Sprinkle with cheese and dot with butter. Bake in a 350° oven for 10 minutes. Freezes beautifully.
This Mushroom Croustades recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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