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Mushroom-Shallot Croustade Recipe
Good vegetarian food. 16 thin slices of fresh, moist bread1 cup vegetable stock
1/2 cup heavy cream
1/4 cup quality sherry
1/4 cup (4 T.) butter
1 1/2 pounds cremini or white mushrooms, sliced
1/4 cup minced shallots
2 tablespoons flour
1 tablespoon fresh minced thyme (1 teaspoon dried)
Salt and freshly ground pepper to taste
1 bunch fresh chives, for garnish
Prepare the bread: Preheat the oven to 350°. Using a 3-inch cookie cutter, cut the bread slices into rounds. Gently press the rounds into standard muffin cups and toast in the oven until lightly browned, about 10 minutes.
Prepare the filling: Stir together the vegetable stock, heavy cream and sherry in a measuring cup and set aside.
In a large skillet (a large non-stick wok works, too) melt the butter over medium-high heat, add the sliced mushrooms and stir until tender, 5 to 10 minutes. Reduce the heat a little, add the flour and stir constantly for 1 minute. Slowly stir in the sherry mixture, stirring constantly, until the sauce is smooth and thickened, about 2 minutes. Remove the skillet from the heat and stir in the thyme. Taste, and season with salt and pepper. (If you have used bouillon to make the stock it may be salty enough already.)
Fill and serve the Croustades: Remove the shells from the muffin tins and place them on a baking sheet, or two. Divide the mushroom mixture evenly among the shells, garnish with snipped chives, and serve. Makes 8 servings.
More Croustade Filling Options
- Pepperoni and shredded cheese(s)
- Scrambled eggs and crumbled sausage topped with shredded cheese, for breakfast
Cold Croustades:
Cool the croustade shells before filling and do not send them back to the oven.
- Smoked salmon, chopped tomatoes and sour cream or crème fráiche, garnished with a few capers
- Chopped marinated artichoke hearts mixed with minced scallions, mayonnaise and parmesan cheese
- Ham, shrimp, crab, chicken or egg salad sandwich fillings.
Salad sandwich fillings suitable for Croustades