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 these little delicacies I use 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 Shells:
For the shells, I cut a 2-inch circle from each slice of bread. I use a tart tamper to press each circle into the well of a mini muffin pan. I use my fingers to “mash” the bread against the sides of the mini muffin well.
Then, I brush each bread shell with melted butter. I pop the pan into a 350° F oven for about 15 minutes, or until the bread is lightly toasted all over.
When the shells are crisp and a golden brown, I remove the pan from the oven. I place the shells on a wire rack to cool. At this point, I can store the shells in an airtight container, or freeze them until they’re ready to be used.
Making the Mushroom Mixture:
Next, I turn my attention to the mushroom mixture that is used to fill the shells. I pulse process the mushrooms six or seven times in my food processor until they are finely chopped. Then, I take the mushrooms, a handful at a time, and squeeze them to remove excess liquid. I’m always amazed at how much liquid there is in mushrooms. I place the mushrooms in a paper towel and again squeeze them to remove even more liquid. Next, I finely chop three green onions, and some parsley.
In a 12-inch skillet, I melt three tablespoons of unsalted butter over medium heat, and sauté the green onions for about four minutes. Then, I add the mushrooms to the onions, and cook the mixture for about 10 minutes over medium heat, with occasional stirring. Once the mushroom mixture is cooked, I remove the pan from the heat, sprinkle in all purpose flour, and stir to blend. With the pan back on the burner, I pour in the whipping cream, and heat the mixture to boiling, stirring constantly. Once the mixture is thickened, I reduce the heat to low and cook it for another minute before stirring in the parsley, lemon juice, salt, and pepper.
After cooling the mushroom mixture a bit, I fill the shells. I heat them at 350° F for about 10 minutes. Before serving, I garnish 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 end up with 24 incredibly delicious Elegant Make Ahead Mushroom Croustades. Yum!