Mushroom Croustades

Mushroom Croustades Recipe

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Lynnda Cloutier


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24 slices firm white bread
1/4 cup margarine or butter
3 tb. chopped shallots or onion
8 oz. mushrooms, finely chopped
2 tbsp. flour
1 cup heavy cream
2 tbsp. snipped chives
1 tbsp. snipped parsley
1/2 t. lemon juice
1/4 t. salt
1/8 t. ground red pepper
dash of black pepper
2 tbsp. grated parmesan cheese


1Cut a 2 1/2 inch circle from each slice of bread. Press each circle into a lightly greased muffin cup. Bake at 400 for 10 minutes or until golden brown.
2Heat margarine in skillet over medium heat until melted. Add shallots and cook for 4 minutes. Stir in mushrooms. Cook for 15 minutes longer or until most of the liquid is evaporated. Stir in the flour. Add cream. Cook until thickened and bubbly, stirring constantly. Cook for 1 minute longer, stirring constantly.
3Remove from heat. Stir in chives, parsley, lemon juice, salt, red pepper and black pepper. Put bread cups in shallow baking pan. Spoon mushroom mixture into cups. Sprinkle with cheese. Bake at 350 for 15 minutes. Garnish with sour cream and additional snipped chives. May freeze cooled wrapped bread cups until needed. Serves 12
Secret Ingredients

About Mushroom Croustades

Course/Dish: Vegetable Appetizers