Sausage Croustade Recipes

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MUSHROOM CROUSTADES



Mushroom Croustades image

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

12 -18 slices white bread
1/4 cup butter (not margarine)
1/2 cup finely chopped green onion
1 cup finely chopped mushroom
2 tablespoons flour
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon parsley, chopped or 1 1/2 teaspoons dried parsley
1/2 teaspoon lemon juice

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 image

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

About 48 slices very thin white bread (two loaves of Pepperidge Farm works well)
4 tablespoons butter
3 tablespoons finely chopped onion
8 ounces fresh mushrooms, finely chopped
2 tablespoons flour
1 cup whipping cream
3 tablespoons dry white wine
dash cayenne pepper
1 tablespoon finely chopped fresh parsley
1 1/2 tablespoons finely chopped green onion (white, light green and some of the dark green part)
3 tablespoons grated Parmesan cheese

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



Sausage Croustades image

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

16 slices white bread or 16 slices brown bread
1/4 cup butter, melted
1/4 cup finely chopped onion
1 clove garlic, smashed (optional)
8 mushrooms, finely chopped
1/4 lb sweet Italian sausage link, chopped
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 pinch dried marjoram
1 pinch fresh ground pepper
1/2 cup whipping cream
1/2 teaspoon lemon juice
2 tablespoons freshly grated parmesan cheese

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



Sheet-Pan Sausages and Mushrooms With Arugula and Croutons image

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

1 pound hot or sweet Italian sausages
1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)
5 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
3 tablespoons red wine vinegar, plus more as needed
1 garlic clove, coarsely chopped
4 cups torn, bite-size pieces of crusty bread (6 to 8 ounces)
2 cups arugula
1/2 cup coarsely chopped fresh parsley leaves
Finely grated Parmesan, for serving

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



Bread Cup Mushroom Croustades image

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

24 slices pepperidge farm white bread
3 tablespoons minced shallots
1/4 cup butter
1/2 lb fresh mushrooms, finely chopped
2 tablespoons flour
1 cup heavy cream
1 1/2 tablespoons minced fresh chives
1 tablespoon minced parsley
1/2 teaspoon lemon juice
1/8 teaspoon cayenne pepper
minced parsley (optional)
grated parmesan cheese (optional)

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



Croustades with Duxelles image

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

24 slices fresh thin-sliced white bread (I use Pepperidge Farm)
2 tablespoons melted butter
4 tablespoons butter
3 tablespoons shallots, finely chopped in food processor
1/2 lb mushroom, finely chopped in food processor
2 tablespoons flour
1 cup whipping cream
1/2 teaspoon salt
1 tablespoon finely chopped parsley
1 1/2 tablespoons finely chopped chives
1/2 teaspoon lemon juice
4 tablespoons freshly grated parmesan cheese

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



Mushrooms Aux Croustade image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 15 servings

Number Of Ingredients 7

1 baguette
4 cups chopped white button mushrooms
5 tablespoons butter
2 shallots, minced
4 cloves garlic, chopped
1 cup white wine
3 tablespoons chopped parsley leaves

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.

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