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LOCATION: Recipes >> Entrée Pies >> Mushroom Croustade 02

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Mushroom Croustades

24 slices fresh bread
4 tablespoons butter
3 tablespoons mushrooms, minced
2 tablespoons flour
1 cup heavy cream
3/4 teaspoon salt
1/8 teaspoon cayenne
3 tablespoons shallots, minced
3 tablespoons parsley
1 1/2 tablespoons chives
1/2 teaspoon lemon juice

Cut round from each bread slice with cutter. Flatten with rolling
pin.

Carefully fit into muffin tin to form cup. Bake 10 minutes at 400
degrees. Remove cups from tin.

Saute minced shallots and fresh mushrooms in butter. Cook 10-15
minutes on low heat until moisture evaporates. Sprinkle flour over
mixture and stir in. Add cream stirring constantly and bring to
a boil to thicken. Reduce heat to barest simmer and cook 2 minutes
longer.

Remove from heat and stir in salt, cayenne, parsley, chives, and
lemon juice.

Fill croustades with filling and sprinkle with Parmesan cheese.
Bake when ready to serve for 10 minutes at 350 degrees if thawed
or for 20 minutes at 350 degrees if frozen.

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