Croustades with Duxelles

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is an elegant appetizer to serve at cocktail parties, though it isn't difficult to prepare and most of the work can be done ahead of time. They are very delicious! I got this recipe years ago from a co-worker.

Ingredients Nutrition

  • Croustades

  • 24 slices fresh thin-sliced white bread (I use Pepperidge Farm)
  • 2 tablespoons melted butter
  • Duxelles

  • 4 tablespoons butter
  • 3 tablespoons shallots, finely chopped in food processor
  • 12 lb mushroom, finely chopped in food processor
  • 2 tablespoons flour
  • 1 cup whipping cream
  • 12 teaspoon salt
  • 1 tablespoon finely chopped parsley
  • 1 12 tablespoons finely chopped chives
  • 12 teaspoon lemon juice
  • 4 tablespoons freshly grated parmesan cheese


  1. Croustades: with a pastry brush, coat the inside of two miniature muffin pans (24 total muffins) with the melted butter.
  2. With a plain or fluted 2 1/2" cutter, cut rounds from the 24 slices of bread; carefully fit them into the muffin tins, pushing the center of the bread into the well and gently molding them around the bottom of the tin Push the tops of the bread rounds into petal shapes; each bread round should form a little cup Bake the croustades at 400° for 10-12 minutes or until they brown slightly on the rims, then remove them from the tins and let them cool.
  3. Duxelles: In a heavy 10-inch skillet, slowly melt the butter; add the shallots, stir them and cook over moderate heat for about 4 minutes.
  4. Add the mushrooms and stir thoroughly to coat them with butter In a few minutes, they will begin to give up a good deal of moisture Stir them from time to time and continue to cook until all the moisture has evaporated, about 10-15 minutes; remove pan from heat; cool slightly.
  5. Sprinkle the flour over the mushrooms and stir until not a trace of flour is visible; pour in the cream.
  6. Put pan back on heat and stir constantly while bringing to a boil; simmer 5 minutes Remove from heat; add salt, parsley, chives and lemon juice.
  7. Cool filling.
  8. Use a small spoon or a decorating bag to fill the croustades, mounding the filling slightly; sprinkle each one with a little bit of parmesan cheese.
  9. Before serving, heat the croustades at 350° for about 10 minutes.


Most Helpful

This was amazing, very easy to prepare and extermly tastey. I made it for a New Year Eve's party. It was a big hit, everyone really like it, even the people that don't care for mushrooms, they thought it did not taste like mushrooms at all. Great recipe for a dinner party.

Vicki Charters January 03, 2004

These were absolutely delicious!!! Thank you for posting. I didn't follow the recipe exact. I didn't have white bread on hand so I baked 1/2 of a pastry sheet and then spread the mixture on it and topped with swiss cheese. I used a splash of marsala wine before adding the flour, minced garlic and light cream since I forgot the whipping cream. I also used only 1 tbsp of flour. Also left out parsely - not a big fan. I am looking forward to trying it with the white bread.

dsolo25 February 06, 2009

This matches my duxelle recipe almost exactly. I don't add the Parmesan but I do add a pinch of cayenne with the rest of the spices. I sometimes freeze this in ramekins. I microwave it and serve it with toast points. I also tuck it in with chicken breasts in a phyllo pastry.

swiz58 May 21, 2007

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