Mushroom Croustades

 

No matter how many of these you make, they will disappear fast!  This recipe makes 4 to 4 ½ dozen.

Filling:

3 tablespoons minced green onions

4 tablespoons melted butter

½ pound minced mushrooms

2 tablespoons flour

1 cup heavy cream

½ teaspoon salt

1/8 teaspoon cayenne pepper

2 teaspoons parsley

2 tablespoons chives

2 tablespoons water

2 tablespoons lemon juice

Croustades

1 loaf, firm, square bread, sliced

¼ cup butter melted

Filling: Saute green onions in butter.  Add minced mushrooms and cook for 10 to 15 minutes, or until moisture is gone.  Remove from heat and add flour, stirring until well blended.

Add heavy cream, bring to a boil and simmer for 2 minutes.  Remove from heat and add salt, pepper, parsley, chives soaked in 2 tablespoons water and lemon juice.  Mix well and cool.  Using a small spoon, fill the baked croustade cups.  (Can be frozen at this stage).  Bake and serve.  350 for 10 minutes – 12 to 15 if frozen.