Recipe by Paula Graham
This is a very rich tasting and fancy appetizer that can be made in advance that I received in a cooking class. In addition, I have never had it served to me by anyone else before.
Top Review by Ms*Bindy
These are great! I have a nearly identical recipe that I've used for a few years. They're easy to make, and I've frozen the croustade shells, as well as freezing the entire croustades with great success.
- 24 slices pepperidge farm white bread
- 3 tablespoons minced shallots
- 1⁄4 cup butter
- 1⁄2 lb fresh mushrooms, finely chopped
- 2 tablespoons flour
- 1 cup heavy cream
- 1 1⁄2 tablespoons minced fresh chives
- 1 tablespoon minced parsley
- 1⁄2 teaspoon lemon juice
- 1⁄8 teaspoon cayenne pepper
- minced parsley (optional)
- grated parmesan cheese (optional)
Directions See How It's Made
- Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside.
- Filling: In a heavy skillet, saute shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered until all liquid has evaporated; about 10 minutes.
- Remove from heat and stir flour into mushrooms. Pour cream over and return to heat.
- Stirring constantly, bring to boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients.
- Let cool, then cover and refrigerate until cool.
- Bake: Preheat oven to 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet.
- NOTE: Appetizers can be made in advance and then frozen for future use. Follow the Bread cup and Filling directions above. Freeze the filled cups in the mini-muffin pan. Once frozen, you can place them in plastic bags for easier storage. When you remove them from the freezer, allow to thaw completely before baking them.