Croustades with mushroom/shallot filling
- 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
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.