Make-Ahead Mushroom Croustades are an elegant bite-sized holiday appetizer. With rich and creamy mushroom filling in a crispy toasted bread shell, they will WOW your most discerning guests.
I can’t remember where I actually got the original recipe for the Mushroom Croustades. I do know that I’ve had it for a long time. Through the years, I’ve modified it to produce perfection.
For the Mushroom Croustades, I used the following ingredients: Pepperidge Farm very thin sliced white bread, unsalted butter, green onions, fresh mushrooms, all-purpose flour, whipping cream, fresh parsley, lemon juice, salt and freshly ground black pepper.
Making the Mushroom Croustades
To make the shells, I cut a 2-inch circle from each slice of bread. I used a tart tamper to press each circle into the well of a mini muffin pan. I used my fingers to “mash” the bread against the sides of the mini muffin well.
Then, I brushed each bread shell with melted butter. I popped the pan into a 350° F oven for about 15 minutes, or until the bread was lightly toasted all over.
When the shells were crisp and a golden brown, I removed the pan from the oven. I placed the shells on a wire rack to cool. At this point, I could store the shells in an airtight container, or freeze them until they’re ready to be used.
Next, I turned my attention to the mushroom mixture that is used to fill the shells. I pulse processed the mushrooms six or seven times in my food processor, until they were finely chopped. Then I took the mushrooms, a handful at a time, and squeezed them to remove excess liquid. I’m always amazed at how much liquid there is in mushrooms. I placed the mushrooms in a paper towel and again squeezed them to remove even more liquid. Next, I finely chopped three green onions and some parsley.
In a 12-inch skillet, I melted three tablespoons of unsalted butter over medium heat and sautéed the green onions for about four minutes. Then, I added the mushrooms to the onions and cooked the mixture for about 10 minutes over medium heat, with occasional stirring. Once the mushroom mixture was cooked, I removed the pan from the heat, sprinkled in all-purpose flour, and stirred to blend. With the pan back on the burner, I poured in the whipping cream, and heated the mixture to boiling, stirring constantly. Once the mixture was thickened, I reduced the heat to low and cooked it for another minute before stirring in the parsley, lemon juice, salt, and pepper.
After cooling the mushroom mixture a bit, I filled the shells. I heated them at 350° F for about 10 minutes. Before serving, I garnished them with chopped parsley. If I’m going to assemble the Mushroom Croustades at a later date, I cool the mixture and refrigerate it.
I ended up with 24 incredibly delicious Elegant Make Ahead Mushroom Croustades. Yum!
If you’re looking for another Croustades recipe, check out my Mini Reuben Croustades. Or if you’re in the mood for some more vegetarian appetizers why not try my Spinach Artichoke Bread Ring Dip or Easy Cheesy Zucchini Bites.
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Elegant Make-Ahead Mushroom Croustades
- 24 slices Pepperidge Farm very thin white bread
- 2 Tablespoons unsalted butter melted
- 3 Tablespoons unsalted butter
- 3 green onions finely chopped
- 8 ounces fresh mushrooms finely chopped
- 2 Tablespoons all-purpose flour
- 1 cup (8 ounces) whipping cream
- 1 Tablespoon minced fresh parsley
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground blackpepper
- Additional minced fresh parsley for garnish Optional
- Preheat oven to 350° F.
- Cut a 2-inch circle from each slice of bread. Press into mini muffin tins. Bake 12 to 15 minutes or until bread is lightly toasted all over. Cool. Store in airtight container or freeze until ready to use.
- Pulse process mushrooms in food processor fitted with steel blade until finely chopped, 6 to 8 pulses. Take chopped mushrooms, a handful at a time and squeeze to remove excess liquid; place in a paper towel and again squeeze to remove excess liquid.
- In a 12-inch skillet, melt 3 Tablespoons butter. Add green onions and cook over medium heat for 4 minutes, stirring constantly. Add mushrooms and cook 10 minutes. Remove from heat and sprinkle flour over mixture, stirring to blend. Return to heat. Pour in whipping cream; heat to boiling, stirring constantly. When thickened, simmer and cook 1 minute. Remove from heat and add parsley, lemon juice, salt and pepper. Correct seasonings. Cool. May be refrigerated or frozen until ready to use.
- Fill shells just before baking. Bake at 350° F for 10 minutes. Let cool 5 minutes before serving. Yield: 24 appetizers.