Ingredients
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24
-
3
-
1/4
-
1/2
-
2
-
1
-
1 1/2
-
1
-
1/2
-
1/8
-
-
-
-
-
Directions
Bread Cup Mushroom Croustades, This is a very rich tasting and fancy appetizer that can be made in advance that I received in a cooking class In addition, I have never had it served to me by anyone else before , These are great! I have a nearly identical recipe that I’ve used for a few years They’re easy to make, and I’ve frozen the croustade shells, as well as freezing the entire croustades with great success , This is a very rich tasting and fancy appetizer that can be made in advance that I received in a cooking class In addition, I have never had it served to me by anyone else before
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Steps
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1
Done
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Bread Cup: Preheat Oven to 400f Cut a 2-3 Inch Round from Each Bread Slice. Gently Fit Bread Rounds Into Each Mold of a Mini-Mufin Pan to Form a Cup. Bake 10 Minutes or Until Lightly Browned. Cool and Set Aside. |
|
2
Done
|
Filling: in a Heavy Skillet, Saute Shallots in Butter For 1 Minute. Stir in Mushrooms and Simmer, Uncovered Until All Liquid Has Evaporated; About 10 Minutes. |
|
3
Done
|
Remove from Heat and Stir Flour Into Mushrooms. Pour Cream Over and Return to Heat. |
|
4
Done
|
Stirring Constantly, Bring to Boil and Cook Another Minute or So While Mixture Becomes Very Thick. Remove from Heat and Stir in Remaining Ingredients. |
|
5
Done
|
Let Cool, Then Cover and Refrigerate Until Cool. |
|
6
Done
|
Bake: Preheat Oven to 350f Fill Cups With Mixture and Sprinkle With Minced Parsley and Parmesan Cheese of Desired. Bake 10 Minutes on Ungreased Baking Sheet. |
|
7
Done
|
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|
8
Done
|
Note: Appetizers Can Be Made in Advance and Then Frozen For Future Use. Follow the Bread Cup and Filling Directions Above. Freeze the Filled Cups in the Mini-Muffin Pan. Once Frozen, You Can Place Them in Plastic Bags For Easier Storage. When You Remove Them from the Freezer, Allow to Thaw Completely Before Baking Them. |
