Bread Cup Mushroom Croustades Food

MUSHROOM CROUSTADES

Steps:

• Preheat oven to 400 degrees. Generously butter (or spray with butter-flavored Pam) 48 mini-muffin tins.
• Cut a 2-inch round from each slice of bread and press into muffin tins. Bake for 6 to 7 minutes or until edges are lightly browned. Remove from tins and cool on a wire rack.
• In a large skillet over medium heat, melt the butter. Add onions and mushrooms and cook until tender and the moisture from the mushrooms has evaporated. Sprinkle with flour; stir thoroughly, reduce heat to low and cook, stirring, for 3 minutes. Add cream and stir constantly while bringing to a boil. Add wine, reduce heat and simmer for 3 to 4 minutes or until thickened, stirring occasionally.
• Remove from heat and stir in cayenne pepper, parsley and green onion. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees.
• Spoon mushroom filling into croustades and place on a large cookie sheet. Sprinkle with Parmesan cheese. Heat in oven for 10 minutes or until bubbly.

MUSHROOM CROUSTADES

Steps:

• For Croustade:
• Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
• Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
• Filling:.
• Melt butter in a large skillet and saute green onions for several minutes without browning.
• Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
• Remove from heat, sprinkle with flour and stir to coat the mushrooms.
• Gradually add the cream and return to heat.
• Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
• Stir in all the other ingredients.
• Transfer filling to a bowl, cover it and refrigerate until ready to use.
• To Serve:.
• Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
• Sprinkle lightly with parmesan cheese and dot with butter.
• Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
• Serve hot.

BREAD CUP MUSHROOM CROUSTADES

Steps:

• Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside.
• Filling: In a heavy skillet, saute shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered until all liquid has evaporated; about 10 minutes.
• Remove from heat and stir flour into mushrooms. Pour cream over and return to heat.
• Stirring constantly, bring to boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients.
• Let cool, then cover and refrigerate until cool.
• Bake: Preheat oven to 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet.
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• NOTE: Appetizers can be made in advance and then frozen for future use. Follow the Bread cup and Filling directions above. Freeze the filled cups in the mini-muffin pan. Once frozen, you can place them in plastic bags for easier storage. When you remove them from the freezer, allow to thaw completely before baking them.

MUSHROOMS AUX CROUSTADE

Steps:

• Cut the baguette in 1/4-inch slices. In a large saute pan over high heat, saute the chopped mushrooms in butter in small batches so as not to overcrowd the pan. Cook until the mushrooms begin to brown and release their juices. Add the shallots and garlic toward the end of the cooking process, then deglaze with white wine. Add parsley, season with salt and freshly ground pepper. Serve on top of the slices of the baguette, or in a bowl on the table.

MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
• Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
• Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.

BOMB SHELTER CROUSTADES

Steps:

• 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.

SAUSAGE CROUSTADES

Steps:

• Remove crusts from bread; reserve for another use.
• With rolling pin, lightly roll slices to flatten.
• Press into lightly buttered muffin cups to form cups with 4 points.
• Brush lightly and sparingly with melted butter.
• Bake in 375f degree oven for 5 to 8 minutes or until light golden.
• (Toasted cups can be made ahead and stored in plastic bags in refriferator for up to 4 days. Return them to muffin cups before filling and baking.) In skillet, heat remaining butter over medium heat; cook onion and garlic (if using), stirring occasionally.
• Add mushrooms and sausage; cook,stirring occasionally, for about 8 minutes or until sausage is no longer pink.
• Add flour, salt, thyme, marjoram and pepper.
• Stir until flour is blended with drippings.
• Add cream and lemon juice; cook, stirring, for about 2 minutes or until mixture thickens.
• Taste and add more salt, thyme or marjoram, if necessary.
• Spoon sausage mixture into toasted cups and sprinkle with Parmesan.
• Bake in 375f degree oven for 5 to7 minutes or until heated through.

WONDER® BREAD MUSHROOM APPETIZER CROUSTADES

Steps:

• Preheat oven to 400 degrees F.
• Wonder Bread Croustades: Cut crusts from Wonder Bread and flatten with a rolling pin until quite flat, about 1/8-inch thick. Cut circles from the bread with a 2 1/2-inch round cookie cutter. (You can cut 2 circles from each slice of bread.)
• Lightly brush mini-muffin pan with melted butter. Gently press each round of bread into a mini-muffin cup, forming it into a bowl shape. Repeat, making as many Croustades as specified in the recipe.
• Bake about 9 to 10 minutes, or until golden brown. Leave them in the muffin pans; set aside.
• Reduce oven temperature to 350 degrees F.
• Mushroom Filling: Melt butter in medium skillet over medium high heat. Cook green onions and mushrooms about 4 to 5 minutes or until moisture evaporates, stirring occasionally.
• Sprinkle with flour and stir well. Add cream and bring to a boil, stirring constantly. Continue cooking until mixture thickens. Remove from heat and stir in parsley, lemon juice and cayenne pepper. Fill cups and sprinkle with Parmesan cheese.
• Bake for 7 to 10 minutes.

CREAMY MUSHROOMS ON TOASTED COUNTRY BREAD

Steps:

• 1. Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.
• 2. Place the morels and the button mushrooms in a medium-sized, heavy bottomed saute pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes. Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms. Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.
• 3. While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.

CROUSTADES WITH DUXELLES

Steps:

• Croustades: with a pastry brush, coat the inside of two miniature muffin pans (24 total muffins) with the melted butter.
• With a plain or fluted 2 1/2" cutter, cut rounds from the 24 slices of bread; carefully fit them into the muffin tins, pushing the center of the bread into the well and gently molding them around the bottom of the tin Push the tops of the bread rounds into petal shapes; each bread round should form a little cup Bake the croustades at 400° for 10-12 minutes or until they brown slightly on the rims, then remove them from the tins and let them cool.
• Duxelles: In a heavy 10-inch skillet, slowly melt the butter; add the shallots, stir them and cook over moderate heat for about 4 minutes.
• Add the mushrooms and stir thoroughly to coat them with butter In a few minutes, they will begin to give up a good deal of moisture Stir them from time to time and continue to cook until all the moisture has evaporated, about 10-15 minutes; remove pan from heat; cool slightly.
• Sprinkle the flour over the mushrooms and stir until not a trace of flour is visible; pour in the cream.
• Put pan back on heat and stir constantly while bringing to a boil; simmer 5 minutes Remove from heat; add salt, parsley, chives and lemon juice.
• Cool filling.
• Use a small spoon or a decorating bag to fill the croustades, mounding the filling slightly; sprinkle each one with a little bit of parmesan cheese.
• Before serving, heat the croustades at 350° for about 10 minutes.