Mushroom croustades

Croustades are little bread cases made with round slices of soft white bread. They most successfully solve the ever-present problem of how to serve an elegant cocktail hors d’oeuvre with very little labor.

24 slices of white bread
4 Tbsp butter
3 Tbsp of finely chopped shallots
1/2 lb of mushrooms finely chopped
2 level Tbsp of flour
1 cup of milk (or 1/2 milk 1/2 cream)
salt, pepper, chopped parsley
1/2 tsp of lemon juice

  • Brush muffin tins with the butter. Cut a round of bread to fit into the muffin tins.
  • Preheat oven to 400°F and bake croustades for 10 minutes.
  • For the filling:
    • Melt butter in a frying pan, add the shallots and stir them without letting them brown.
    • Stir in the mushrooms and cook until all the moisture is gone.
    • Sprinkle the floor over the mushrooms and stir well.
    • Pour the cream and milk stirring constantly and bring the mixture to a boil.
    • Remove from heat and stir in the seasonings and the herbs. At this point you can refrigerate until needed.
  • Use a small spoon to fill the croustades.
  • Sprinkle with some parmesan cheese.  Dot with butter.
  • Cook in preheated oven for 10 minutes at 350°F then briefly under the broiler.