MUSHROOM CROUSTADES
Delicious appetizer that will be a big hit when you serve it. My girlfriend made these years ago and gave me the recipe. I have made these many times over the years and everyone raves about them.
Provided by Katherine in Alberta
Categories Vegetable
Time 1h
Yield 12-18 Croustades, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- For Croustade:
- Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
- Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
- Filling:.
- Melt butter in a large skillet and saute green onions for several minutes without browning.
- Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
- Remove from heat, sprinkle with flour and stir to coat the mushrooms.
- Gradually add the cream and return to heat.
- Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
- Stir in all the other ingredients.
- Transfer filling to a bowl, cover it and refrigerate until ready to use.
- To Serve:.
- Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
- Sprinkle lightly with parmesan cheese and dot with butter.
- Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
- Serve hot.
MUSHROOM CROUSTADES
Mushroom Croustades are a one-bite, timeless, crowd-pleasing appetizer that can be made ahead - perfect for entertaining! Finely chopped mushrooms and onion are sautéed in butter, thickened with flour and seasoned with cream, wine, green onion, parsley and cayenne pepper. After resting, the mixture is spooned into small toasted bread cups, topped with Parmesan cheese and baked. Can be frozen for up to 3 months, too!
Provided by (By Lee Clayton Roper)
Categories appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Generously butter (or spray with butter-flavored Pam) 48 mini-muffin tins.
- Cut a 2-inch round from each slice of bread and press into muffin tins. Bake for 6 to 7 minutes or until edges are lightly browned. Remove from tins and cool on a wire rack.
- In a large skillet over medium heat, melt the butter. Add onions and mushrooms and cook until tender and the moisture from the mushrooms has evaporated. Sprinkle with flour; stir thoroughly, reduce heat to low and cook, stirring, for 3 minutes. Add cream and stir constantly while bringing to a boil. Add wine, reduce heat and simmer for 3 to 4 minutes or until thickened, stirring occasionally.
- Remove from heat and stir in cayenne pepper, parsley and green onion. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees.
- Spoon mushroom filling into croustades and place on a large cookie sheet. Sprinkle with Parmesan cheese. Heat in oven for 10 minutes or until bubbly.
SAUSAGE CROUSTADES
This is my all time favourite appetizer!!, Delisious! everyone loves them. The toast cups can be filled with other fillings also, but the sausage is wonderfull!! a regular around our house over the holidays. Adapted from Canadian Living mag.
Provided by Derf2440
Categories Lunch/Snacks
Time 43m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Remove crusts from bread; reserve for another use.
- With rolling pin, lightly roll slices to flatten.
- Press into lightly buttered muffin cups to form cups with 4 points.
- Brush lightly and sparingly with melted butter.
- Bake in 375f degree oven for 5 to 8 minutes or until light golden.
- (Toasted cups can be made ahead and stored in plastic bags in refriferator for up to 4 days. Return them to muffin cups before filling and baking.) In skillet, heat remaining butter over medium heat; cook onion and garlic (if using), stirring occasionally.
- Add mushrooms and sausage; cook,stirring occasionally, for about 8 minutes or until sausage is no longer pink.
- Add flour, salt, thyme, marjoram and pepper.
- Stir until flour is blended with drippings.
- Add cream and lemon juice; cook, stirring, for about 2 minutes or until mixture thickens.
- Taste and add more salt, thyme or marjoram, if necessary.
- Spoon sausage mixture into toasted cups and sprinkle with Parmesan.
- Bake in 375f degree oven for 5 to7 minutes or until heated through.
Nutrition Facts : Calories 149.5, Fat 8.6, SaturatedFat 4.5, Cholesterol 22.4, Sodium 325.6, Carbohydrate 14.1, Fiber 0.8, Sugar 1.4, Protein 4
SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS
If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers's roast chicken with bread salad from Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.
Provided by Ali Slagle
Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
- Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.
BREAD CUP MUSHROOM CROUSTADES
This is a very rich tasting and fancy appetizer that can be made in advance that I received in a cooking class. In addition, I have never had it served to me by anyone else before.
Provided by Paula Graham
Categories Vegetable
Time 50m
Yield 24 appetizers
Number Of Ingredients 12
Steps:
- Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside.
- Filling: In a heavy skillet, saute 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 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet.
- ---------------------------------------------------------------
- NOTE: Appetizers can be made in advance and then frozen for future use. Follow the Bread cup and Filling directions above. 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.
CROUSTADES WITH DUXELLES
This is an elegant appetizer to serve at cocktail parties, though it isn't difficult to prepare and most of the work can be done ahead of time. They are very delicious! I got this recipe years ago from a co-worker.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 24 croustades
Number Of Ingredients 12
Steps:
- Croustades: with a pastry brush, coat the inside of two miniature muffin pans (24 total muffins) with the melted butter.
- With a plain or fluted 2 1/2" cutter, cut rounds from the 24 slices of bread; carefully fit them into the muffin tins, pushing the center of the bread into the well and gently molding them around the bottom of the tin Push the tops of the bread rounds into petal shapes; each bread round should form a little cup Bake the croustades at 400° for 10-12 minutes or until they brown slightly on the rims, then remove them from the tins and let them cool.
- Duxelles: In a heavy 10-inch skillet, slowly melt the butter; add the shallots, stir them and cook over moderate heat for about 4 minutes.
- Add the mushrooms and stir thoroughly to coat them with butter In a few minutes, they will begin to give up a good deal of moisture Stir them from time to time and continue to cook until all the moisture has evaporated, about 10-15 minutes; remove pan from heat; cool slightly.
- Sprinkle the flour over the mushrooms and stir until not a trace of flour is visible; pour in the cream.
- Put pan back on heat and stir constantly while bringing to a boil; simmer 5 minutes Remove from heat; add salt, parsley, chives and lemon juice.
- Cool filling.
- Use a small spoon or a decorating bag to fill the croustades, mounding the filling slightly; sprinkle each one with a little bit of parmesan cheese.
- Before serving, heat the croustades at 350° for about 10 minutes.
MUSHROOMS AUX CROUSTADE
Steps:
- Cut the baguette in 1/4-inch slices. In a large saute pan over high heat, saute the chopped mushrooms in butter in small batches so as not to overcrowd the pan. Cook until the mushrooms begin to brown and release their juices. Add the shallots and garlic toward the end of the cooking process, then deglaze with white wine. Add parsley, season with salt and freshly ground pepper. Serve on top of the slices of the baguette, or in a bowl on the table.
More about "sausage croustade recipes"
SAUSAGE CROUSTADES RECIPE - DETAILS, CALORIES ... - RECIPEOFHEALTH
From recipeofhealth.com
MUSHROOM CROUSTADES - MUDITA'S KITCHEN
From muditaskitchen.com
WEEKNIGHT SHEET PAN CHICKEN SAUSAGE AND VEGGIES …
From immigrantstable.com
MUSHROOM - SAUSAGE CROUSTADES - RECIPE - COOKS.COM
From cooks.com
TRADITIONAL ITALIAN CROSTATA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
SAUSAGE CROSTINI - LIDIA
From lidiasitaly.com
I MADE THE ‘EASIEST EVER’ SAUSAGE TRAYBAKE IN 5 MINUTES THAT WAS …
From express.co.uk
ITALIAN SAUSAGE CASSEROLE - MELISSA JO REAL RECIPES
From melissajorealrecipes.com
28 QUICK SAUSAGE DINNERS READY IN 30 MINUTES (OR …
From tasteofhome.com
MUSHROOM-SAUSAGE CROUSTADES - LABELLECUISINE.COM
From labellecuisine.com
MUSHROOM & CHEESE CROUSTADE RECIPE | RECIPES | GRANSNET
From gransnet.com
EASY SAUSAGE ROLLS: A CROWD-PLEASING CLASSIC FOR ANY OCCASION
From msn.com
BREAKFAST SLIDERS WITH SAUSAGE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
MINI REUBEN CROUSTADES - PUDGE FACTOR
From pudgefactor.com
ELEGANT MAKE-AHEAD MUSHROOM CROUSTADES - PUDGE …
From pudgefactor.com
RECIPE | CREAMY MUSHROOM CROUSTADES - NATALIE MACLEAN
From nataliemaclean.com
10 BEST CROUSTADE RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #preparation
You'll also love