Mushrooms Aux Croustade

"Good opener for a traditional meal of Beef Burgundy."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
15mins
Ingredients:
9
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. This made a wonderful snack lunch...definitely something way more exciting than the boring old cheese sandwich! I did change a few little things though: I fried the bread in the pan that I used to do the mushrooms - that way it seeped up the flavours. I also sprinkled some grated cheese over the top. Mmmmm, delicious!
     
  3. Oh, soooo very good! AND oh, so glad you posted it! Made for French Food and Foto event.
     
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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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