Mushroom Croustades

Whenever we have a dinner party at our house, I enjoy making a variety of appetisers. I love olives and cocktail tomatoes as well as slices of cheese and sausage, but I really delight in preparing little bites to enjoy before dinner.

If we are having raclette or fondue I prefer having a big starter platter in the living room rather than already sitting at the table in front of the machines. In that case we won’t have an entrée and go straight to the main course.

I absolutely love this little appetizer! The mushroom mix in the little cups is simply heavenly!

Concerning the little cups, I tend to use the little Croustades one can buy in certain supermarkets or at IKEA . But before I discovered them, I made these little bites in cups of white bread. As I know that in some countries Croustades cannot be bought, I will put into the recipe the part with the bread cups.

Recipe Mushroom Cups

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  • 24 slices of white bread
  • 3 tablespoons minced shallots
  • 30 g butter
  • 115 g fresh mushrooms, finely chopped
  • 2 tablespoons flour
  • 130 g heavy cream
  • 1 1⁄2 tablespoons minced fresh chives
  • 1 tablespoon minced parsley
  • 1⁄2 teaspoon lemon juice
  • 1⁄8 teaspoon cayenne pepper
  • Minced parsley (optional)
  • grated parmesan cheese (optional)

Bread Cup: Preheat oven to 200°C. Cut a 7 cm round from each bread slice. Gently fit bread rounds into each mould of a mini-muffin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside.

Filling: In a heavy skillet, sauté 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 180°C. Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet.

Tip The mushroom crustades can be made in advance and then frozen for future use. You can 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.

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Let them cool slightly before serving as they are very hot in the centre.

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