FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide

 

MUSHROOM CROUSTADES

Yield: 30 Portions
 

INGREDIENTS

    • 1.00 lb thin-sliced firm, textured white bread
    • 3.00 tablespoons butter
    • 1.00 lb fresh white mushrooms, chopped (about 4½ cups)
    • 3.00 tablespoons flour
    • 1.00 tablespoon brandy
    • 0.50 cup vegetable or chicken stock
    • 1/3 cup heavy (whipping) cream
    • 1.00 teaspoon minced fresh thyme or parsley
    • salt to taste
    • freshly ground black pepper to taste
     

DIRECTIONS

Preheat oven to 350°F.

With a 3-inch cookie cutter, cut a round from each bread slice. Gently press rounds into miniature muffin tins. Place muffin tins in oven; bake until the shells are lightly browned, about 10 minutes.

In a large skillet, melt butter. Add mushrooms all at once and toss. Cook and stir over moderately high heat, until the liquid has evaporated. Add flour; cook and stir for 2 minutes. Add brandy; cook and stir another minute. Reduce heat to low. Stir in stock; simmer gently for 3 minutes. Add cream and thyme; cook 1 minute longer and season with salt and pepper.

When ready to serve, remove the toasts from the tins, place them 2 inches apart on an ovenproof serving dish and reheat in a 350°F oven briefly to warm.

Place about 1½ teaspoons of the mushroom mixture in each toast shell and reheat for another 3 minutes.

Garnish with minced green onions or chives, if desired.
Serve immediately.
 

The Mushroom Council - www.mushroomcouncil.com
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages