Mushroom Croustades

Yield: 10 servings

TOAST CUPS

• 1 or 2 loaves extra thin sliced white bread~ about 40 slices
• 1 stick butter, clarified

MUSHROOM FILLING

• 1½ pound fresh white mushrooms
• 3 or 4 shallots finely chopped
• 1 cup cream
• 3 tablespoons flour
• 3 tablespoons clarified butter
• ½ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• dash cayenne pepper
• 1 tablespoon fresh lemon juice
• 2 to 3 tablespoons finely chopped flat leaf parsley
• 2 tablespoons finely chopped chives
• Parmigiano Reggiano cheese

    TOAST CUPS:

1.  Preheat oven to 400°.  Cut crusts from bread using 3” round cutter.

2.  Brush both sides of each bread round with clarified butter.

3. Carefully mold into1½” mini muffin tins.

4.  Bake 8 to 10 min until golden brown (May be made 1day ahead and stored in an airtight container or can be frozen up to 1 month).  

     MUSHROOM FILLING

1.  Wash & THOROUGHLY DRY mushrooms. Finely chop in food processor.

2.  In large, deep skillet melt remaining clarified butter from toast cups and sauté shallots until soft; add mushrooms and cook over medium heat stirring occasionally, until nearly all juice cooks away and mushrooms are reduced by approximately half. Remove from heat.

3.  In separate pan, melt clarified butter, add flour mixing until lightly browned; slowly pour in

     cream mixing well: season with salt, pepper and cayenne; mix into mushrooms along with lemon juice, chives and parsley. (Mushroom mix may be made and refrigerated 24 hrs before use).

     ASSEMBLY

1.  Spoon mushroom mix into toast cups; place on baking sheet; top with parmesan cheese.

2.  Bake at 350° for 10-12 min until hot and cheese is melted.

   

I’m sending this recipe to Greta.  Let me know what you think, Martha