Mushroom Croustades II

By á-170456

Ingredients

• 1 pound thin-sliced firm-textured white bread
• 3 tablespoons butter
• 1 pound fresh white mushrooms chopped
• 3 tablespoons flour
• 1 tablespoon brandy
• 1/2 cup vegetable or chicken stock
• 1/3 cup heavy (whipping) cream
• 1 teaspoon minced fresh thyme or parsley
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 30

Preparation

Step 1

Preheat oven to 350 degrees. With a 3-inch cookie cutter, cut a round from each bread slice. Gently press rounds into miniature muffin tins. Place muffin tins in oven; bake until the shells are lightly browned, about 10 minutes.

In a large skillet, melt butter. Add mushrooms all at once and toss. Cook and stir over moderately-high heat, until the liquid has evaporated. Add flour; cook and stir for 2 minutes. Add brandy; cook and stir another minute. Reduce heat to low. Stir in stock; simmer gently for 3 minutes. Add cream and thyme; cook 1 minute longer and season with salt and pepper.

When ready to serve, remove the toasts from the tins, place them 2 inches apart on an ovenproof serving dish and reheat in a 350 degree oven briefly to warm. Place about 1 1/2 teaspoons of the mushroom mixture in each toast shell and reheat for another 3 minutes. Garnish with minced green onions or chives, if desired. Serve immediately.

This recipe yields 30 servings.