posted by Sue Freeman 09-21-98 10:05 PM
Sue Freeman posted 9-22-98
Source: Doug Cooper Chef At Cleveland Yaught Club
Creamy Mushroom Croustades
12 Slices of bread (any kind of bread can be used)
1/2 sticks butter, melted
2 TBSP diced onion
1 lb. mushrooms sliced
2 T tarragon or basil
1/4 cup butter , unsalted
Dusting of flour Approx 2 Tablespoons
1/2 cup chicken broth
2 TBSP Sour cream
3 tsp worchestershire sauce
1 whole lemon, juiced and seeded
salt and pepper and parsley to taste
(Can be used with chicken, egg, seafood salads...or newburgs or tuna salads also)
Preheat oven to 350. Cut crusts off bread and with a rolling pin , flatten bread by rolling. Whole grain breads and ryes etc. may be harder to work with but give a wonderful flavor.
Brush bread with butter on both sides and put into muffin pans being careful to push down and fold over as needed.
You can cut the bread in half to fit into mini muffin tins. Bake until golden brown. This must be done enough so the middle of the cups aren't soggy. They must be done all through and crisp. Let Cool.
Saute onions , mushrooms and tarragon in butter until pan is almost dry.
Dust with flour. Add broth and reduce mixture. Once mushroom mixture is thick, add in sour cream and rest of ingredients. Season to taste and fill bread cups with mushroom mixture. Serve.
This mushroom sauce is also good over beef or chicken.
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