Ingredients for Mushroom Croustades
- White Bread
- 2 large shallots, finely chopped
- 2 tablespoons butter
- Fresh Mushrooms
- 1 tablespoon all-purpose flour
- Heavy Cream
- Fresh Chives
- Parsley
- Lemon Juice
- Cayenne Pepper
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mushroom Croustades? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mushroom Croustades
- Preheat oven to 400°F (200°C). Cut six 2-3 inch rounds from each bread slice using a cookie cutter or knife.
- Gently press bread rounds into the cups of a mini-muffin tin to form bread cups.
- Bake for 10-12 minutes, or until lightly golden brown. Cool completely and set aside.
- Meanwhile, prepare the filling: In a heavy skillet, melt butter over medium heat. Add shallots and sauté for 1 minute until softened.
- Add chopped mushrooms and cook, uncovered, for 8-10 minutes, or until all liquid has evaporated and mushrooms are tender.
- Stir in flour and cook for 1 minute, stirring constantly.
- Pour in heavy cream and bring to a simmer, stirring constantly until the mixture thickens significantly (about 1-2 minutes).
- Remove from heat and stir in Parmesan cheese, parsley, salt, and pepper.
- Let the mushroom filling cool completely, then cover and refrigerate until chilled (at least 2 hours).
- Preheat oven to 350°F (175°C). Fill the cooled bread cups with the chilled mushroom mixture.
- Sprinkle with extra Parmesan cheese and minced parsley.
- Bake on an ungreased baking sheet for 10-12 minutes, or until heated through and bubbly.
- Serve warm and enjoy! For make-ahead convenience, freeze the filled cups after step 9. Once frozen, transfer to freezer bags for easy storage. Thaw completely before baking.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
18g
Carbs
4g
