Ingredients
-
1/2
-
2 - 3
-
1 1/2 - 2 1/2
-
2
-
1 - 2
-
1/4 - 1/2
-
1 - 2
-
1
-
1
-
2 - 3
-
1
-
-
-
-
Directions
Savory Mushroom Cups, This is a fabulous recipe for parties and get-togethers! You can make it a few days ahead of time and store the mushroom filling in the fridge and the toast cups in an air tight container at room temp for a few days or in the freezer for up to a month I have actually lost this recipe recently, so everything here is from memory I’m a bit of a slap-dash cook anyways, so feel free to alter the amounts to your own taste , Can the toast cups be filled in the morning (or night before) and refrigerated until baking time? I am making them for my daughters backyard wedding in July and will be a busy Mother of the Bride with no time to fill the toast cups last minute Thanks!, I made these a few years back for a Church small group My sister has been bugging me to find the recipe again I remember taking them – but coming home with none! They were a big hit And even years later I’m being asked for the recipe
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Steps
|
1
Done
|
Wash and Chop Up All the Mushrooms. |
|
2
Done
|
Peel and Finely Chop the Shallots. |
|
3
Done
|
Melt the Butter in a Large Stock Pot. |
|
4
Done
|
Add Shallots, Cook Until Slightly Browning (about 2 Minutes). |
|
5
Done
|
Add Mushrooms. Cook Until Liquid Is Mostly Absorbed (about 15 Minutes). |
|
6
Done
|
Throw in the Flour and Stir. |
|
7
Done
|
Add Whipping Cream and Stir. |
|
8
Done
|
Remove from Heat and Toss in All of the Spices, Stir Until Uniform. |
|
9
Done
|
Set Aside to Cool. If Storing For Later, Allow to Cool Before Putting Into the Refrigerator. |
|
10
Done
|
Preheat Oven to 350 Degrees. |
|
11
Done
|
Spoon Mushroom Filling Into Toast Cups (see Instructions For Toast Cups Below). |
|
12
Done
|
Top With a Sprinkle of Parmesan Cheese and Bake For 10-15 Minutes (cheese Should Be Pretty Melted). |
|
13
Done
|
Serve Hot. |
|
14
Done
|
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. |
