Recipe: Mushroom Croustades (toast cups, freeze ahead)

MUSHROOM CROUSTADES

FOR THE CROUSTADES:
2 tablespoons butter
18 slices thinly sliced white bread
FOR THE FILLING:
4 tablespoons butter
3 tablespoons finely chopped scallions
1/2 pound fresh mushrooms, chopped fine
2 tablespoons flour
1/2 pint heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/4 cup parsley (or 1 tablespoon dried)
1/3 cup fresh chives or 1 1/2 teaspoon dried)
1/2 teaspoon lemon juice
FOR TOPPING:
2 tablespoons grated Parmesan cheese
1 tablespoon butter, cut in tiny pieces.

TO PREPARE THE CROUSTADES:
Preheat oven to 400 degrees F. Using the 2 tablespoons butter, grease the inside of 18 (2-inch) muffin cups.

Cut a 3-inch circle from each bread slice and press circle into cup snugly.

Bake for 10 minutes or until bread is golden. Remove from cups to rack to cool.

Reduce oven temperature to 350 degrees F.

TO PREPARE THE FILLING:
Melt the 4 tablespoons butter in a skillet. Add scallions; cook 3 minutes, stirring often. Add mushrooms, increase heat and cook 8-10 minutes or until water cooks out.

Remove from heat, sprinkle flour over mushrooms and stir in. Return to stove and gradually stir in heavy cream; cook, stirring constantly until mixture thickens and simmers for 2-3 minutes.

Remove from heat, stir in salt, cayenne, parsley, chives and lemon juice.

TO ASSEMBLE:
Put croustades on a baking sheet and fill each with heaping tablespoon of mushroom filling; sprinkle with parmesan and dot with butter.

Bake at 350 degrees F for 10 minutes or until heated.

TO MAKE AHEAD:
Filling will keep refrigerated for 1-2 days. Croustades can be made ahead and frozen.

Source: Nancy Burakoff
From: Sue, MA - 01-22-2000