Savory Mushroom Cups
photo by Erin K. Brown
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
30-45 cups
- Serves:
- 15-30
ingredients
- 1⁄2 cup butter
- 2 -3 large shallots
- 1 1⁄2 - 2 1⁄2 lbs mushrooms, finely chopped
- 2 tablespoons flour
- 1 -2 cup heavy whipping cream
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 1 -2 tablespoon parsley
- 1 teaspoon salt (to taste)
- 1 teaspoon ground black pepper
- 2 -3 loaves white bread
- 1 cup parmesan cheese, grated
directions
- Wash and chop up all the mushrooms.
- Peel and finely chop the shallots.
- Melt the butter in a large stock pot.
- Add shallots, cook until slightly browning (about 2 minutes).
- Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
- Throw in the flour and stir.
- Add whipping cream and stir.
- Remove from heat and toss in all of the spices, stir until uniform.
- Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into toast cups (see instructions for toast cups below).
- Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
- Serve hot.
- Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.
Reviews
RECIPE SUBMITTED BY
I love to experiment with new recipes, probably due to my science background, I'm always altering conditions. Nothing is more fun than inviting people over to eat the food I have put together!