Mini Mushroom Toast Cups Food

GARLICKY MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
• Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
• Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
• Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

MINI MUSHROOM TOAST CUPS

Steps:

• Preheat the oven to 350°F. Spray two mini muffin tins with nonstick spray.
• Roll each slice of bread to about 1/8-inch thickness with a rolling pin, brush both sides with melted butter and cut each into 4 equal squares. Reserve any remaining butter for cooking the mushrooms.
• Press each buttered bread square into the muffin tins to form a small cup. Bake for 6 to 8 minutes, or until lightly toasted. Remove from the oven and set aside.
• While the toast cups bake, clean and trim the mushrooms, then chop them finely into 1/4-inch pieces.
• Heat the olive oil and any remaining butter in a large pan over medium-high heat. Add the garlic and onion and sauté until soft and fragrant, about 2 minutes. Add about half of the mushrooms, season with salt and pepper and continue cooking until they release some liquid and shrink slightly. Add the remaining mushrooms and more salt and pepper.
• Continue cooking, stirring occasionally until all liquid has evaporated and the mushrooms are nicely browned, 8 to 10 minutes. Stir in the white wine and thyme leaves and cook until the wine has evaporated completely, about 3 minutes longer. Taste and adjust seasoning if necessary.
• Spoon the mushroom mixture into the prepared toast cups and top each with a piece of muenster cheese. Bake until the cheese is melted and bubbly.

SAVORY MUSHROOM CUPS

Steps:

• Wash and chop up all the mushrooms.
• Peel and finely chop the shallots.
• Melt the butter in a large stock pot.
• Add shallots, cook until slightly browning (about 2 minutes).
• Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
• Throw in the flour and stir.
• Add whipping cream and stir.
• Remove from heat and toss in all of the spices, stir until uniform.
• Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
• Preheat oven to 350 degrees.
• Spoon mushroom filling into toast cups (see instructions for toast cups below).
• Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
• Serve hot.
• Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.

MUSHROOM TOASTS

Steps:

• Wipe any dirt from the mushrooms with a damp cloth or paper towel.
• Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
• Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
• Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.
• Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
• Wipe out the pan and set over medium heat with 1 Tbsp olive oil.
• Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
• Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
• Remove from the heat and stir in parsley and more salt and black pepper to taste.
• Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
• Just before serving position oven rack 6 inches below the broiler element and heat broiler.
• Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.
• Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.
• Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.