Mushroom Croustades

READY IN: 1hr
SERVES: 12-18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Croustade:
  • Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
  • Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
  • Filling:.
  • Melt butter in a large skillet and saute green onions for several minutes without browning.
  • Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
  • Remove from heat, sprinkle with flour and stir to coat the mushrooms.
  • Gradually add the cream and return to heat.
  • Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
  • Stir in all the other ingredients.
  • Transfer filling to a bowl, cover it and refrigerate until ready to use.
  • To Serve:.
  • Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
  • Sprinkle lightly with parmesan cheese and dot with butter.
  • Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
  • Serve hot.
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