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Mushroom Tarts


Croustades with mushroom/shallot filling

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  • Loaf of thin white Pepperidge Farm bread
  • 4 T butter
  • 3 T finely diced shallots
  • 1/2 lb finely chopped mushrooms
  • 2 T flour
  • 1 C cream
  • 1/2 t salt
  • 1/8 t cayenne
  • 1 T finely chopped parsley
  • 1 1/2 T finely chopped chives
  • 1/2 t lemon juice
  • Parmesan sprinkled on top



Step 1

Roll bread thin with a rolling pin
Cut 2 rounds per slice with a small biscuit cutter
Grease mini muffin tin and press bread circles down in cups
Bake 10 minutes at 375, until golden but no more

Melt butter. Add shallots, 4 minutes, then mushrooms, stir until their moisture has evaporated.
Remove from heat, add flour, stir thoroughly.
Add cream and stir continuously over heat until mixture comes to a boil. Simmer 1-2 minutes more.
Remove from heat and stir in all other seasonings. Cool it and refrigerate.

Place croustades on a cookie sheet
Put a little of the mixture in each with a little parmesan on top
Bake about 10 minutes at 350.

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