Prep 25 mins
Cook 10 mins
An impressive app. can use whatever is in the fridge to change it up. I made versions with goat cheese, asiago, no mustard, etc., etc.
- 1⁄4 cup shallot, minced
- 8 tablespoons unsalted butter
- 1⁄4 lb wild mushroom, finely chopped
- 1 teaspoon dried thyme
- 1⁄4 cup chicken stock
- 1⁄2 cup walnuts, toasted & chopped fine
- 2 teaspoons Dijon mustard
- 24 slices thin-crusted white bread, crusts removed
- 1⁄4 cup sour cream
- Cook shallots in 1 Tbsp butter in skillet till soft.
- Add mushrooms, cook till all liquid from the mushrooms is evaporated.
- Add thyme, stock & simmer till mixture is almost dry.
- Remove from heat, stir in walnuts, sour cream, mustard, salt & pepper to taste.
- Melt remaining butter in saucepan.
- Preheat oven to 400.
- Roll bread one slice at a time with a rolling pin till paper thin.
- Mound 1 Tbsp of mushroom mixture in the center of bread slice, brush edges with melted butter, fold over into a triange and crimp edges.
- Repeat with remining bread & mushroom mix.
- Take care bread does not dry out. I use the cheapo white square stuff it gives a good seal when fresh.
- You can tightly wrap triangles at this point and refridge till ready to use. I have done this over night. Again the trick is to not let them dry out.
- Place triangles on cookie sheet, brush with melted butter and bake for 10 minutes or until golden brown.
Simple recipe. Great even with plain old domestic mushrooms. Quick and easy to make. Thanks, Crabby.