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Categories:
croustades white bread butter Mushroom Filling onions mushroom butter flour whipping cream white wine salt cayenne pepper parsley green onions Parmesan cheese
Viewed: 32 - Published at: 7 years agoIngredients
- Croustades
- 24 slices very thin sliced white bread (low calorie bread is the perfect size)
- 2 tablespoons butter
- Mushroom Filling
- 3 tablespoons onions, very finely chopped
- 1/2 lb mushroom, very finely chopped
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup whipping cream
- 3 tablespoons dry white wine
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 1 tablespoon finely chopped fresh parsley
- 1 1/2 tablespoons finely chopped green onions
- 3 tablespoons grated parmesan cheese
Method
- First, make the croustades: generously butter small muffin tins, then cut a 3-inch round from each slice of bread and carefully fit into the muffin tins.
- Bake in preheated 400F oven for 10 minutes, or until rims are lightly browned; remove from tins and cool (may be frozen at this point).
- Now make filling.
- In a skillet, melt butter, then saute onions and mushrooms; stir and cook until all the moisture is evaporated.
- Sprinkle with flour, then stir thoroughly.
- Add cream, stirring constantly until it boils.
- Add wine, reduce heat, and simmer a few minutes longer.
- Remove from heat; stir in salt, cayenne, parsley and green onion.
- Transfer to a bowl; cover and refrigerate until needed.
- To serve, preheat oven to 350F; spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet.
- Heat in oven for 10 minutes, then put briefly under the broiler.
