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.

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 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.

CROSTATA WITH MUSHROOMS AND PANCETTA

Steps:

• In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.
• Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.