Mushroom Croustades

Serves: 10
Total Calories: 240


24 slices white bread, very thinly sliced
soft butter
Filling: Mushroom Duxelles:
4 tablespoons butter
3 tablespoons finely chopped green onions
1/2 pound mushrooms, chopped
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon finely chopped chives
1/2 teaspoon lemon juice
2 tablespoons grated Parmesan cheese


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.

Nutritional Facts:

Serves: 10
Total Calories: 240
Calories from Fat: 99

This Mushroom Croustades recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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