Mushrooms Aux Croustade

READY IN: 15mins
Bergy
Recipe by Queen Dragon Mom

Good opener for a traditional meal of Beef Burgundy.

Top Review by Bergy

Served this as an appetizer with my Sunday Martini - It went over well. I used a new (new to me) Italian bread called Thintini - it is 6" round (which I cut into quarters) and when cut in half is 1/4" deep - perfect.. I did not toast them quite long enough. I think this recipe is best on a crisp base. I used Vermouth for the wine - great!. Added a few drops of Hot Thai Chili sauce when I served them. Thanks Queen Dragon Mom for a keeper

Ingredients Nutrition

Directions

  1. Cut baguette into 1/4" slices.
  2. Brown in oven or under broiler until golden.
  3. Set baguette slices aside.
  4. Saute small batches of mushrooms in butter in a heavy pan on high heat until browned and releasing juice.
  5. Add shallots and garlic when mushrooms are nearly done.
  6. Deglaze pan with white wine, leaving vegetable in pan.
  7. Add parsley, season to taste with salt and pepper.
  8. Serve separately if desired or top browned baguette with mushroom mixture.

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