Mushroom Croustades

Bread Cups:

24 slices fresh thin-sliced white bread

2 TB melted butter

With a pastry brush, coat the insides of mini-muffin tins. Cut out 3" circles from the white bread and press firmly into the muffin tins to form cups. Bake 10 minutes at 400° until lightly browned.

Mushroom Duxelles Filling:

4 TB butter

3 TB chopped shallots

½ lb. mushrooms, finely chopped

2 TB flour

1 cup heavy cream

½ tsp salt

pinch cayenne pepper

1 TB parsley, chopped

1 ½ TB chopped chives

½ lemon juice

2 TB grated parmesan

Melt butter in a heavy 10" skillet. Add the shallots and saute for about 4 minutes without browning. Stir in the mushrooms, coat with butter and cook until all their liquid has evaporated (10–15 minutes). Sprinkle mushrooms with flour and stir thoroughly, then add cream. Boil mixture, then turn heat to low simmer for a minute or two. Remove from heat and stir in seasonings.

Fill cups with mushroom duxelles, sprinkle with parmesan and bake at 350° for about 10 minutes, then briefly broil, watching carefully.

© Kelly's Cookbook 2017