Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Wednesday, March 31, 2010

Mom's Mushroom Croustades

My Mom has been creating these wonderful bursts of tangy, crunchy and savory delights for as long as I can remember. We always make these hors d'oeuvres when we have a party and they're always a hit! You can make these ahead of time, they freeze well for up to a couple of months.

3 tbsp minced green onion
4 tbsp melted butter
1/2 lb minced mushrooms
2 tbsp flour
1 cup heavy cream
1/2 tsp salt
1/8 tsp Cayenne Pepper
2 tsp Parsley
2 tbsp minced chives
2 tbsp water
2 tbsp lemon juice

For the Crust:
1 loaf of white sliced bread
1/4 cup melted butter

For the Crust or Croustades:
Trim the crusts from the bread slices. With a rolling pin flatten each bread slice and cut into 4 even squares. Using small-sized muffin tins, place 1/2 tsp melted butter into each muffin cup. Gently push each bread square into muffin cups. Bake croustades at 350 degrees until golden brown.

In a skillet saute green onions in butter. Add minced mushrooms and cook for 10 - 15 minutes or until moisture is gone. Remove from heat and add flour, stirring until well blended. Add the heavy cream, bring to a boil and simmer on medium-high heat for 2 minutes, stirring frequently. Remove from heat. Soak salt, cayenne, parsley and chives in 2 tbsp water and the lemon juice. Mix well and cool. Set aside.

Fill each croustades with about a tablespoon of the mushroom mixture. Bake at 350 degrees for 8 - 10 minutes.

1 comment:

  1. WOW im am impressed its amazing keep up the good work!!!!