Mushroom Croustades

9 Dec

I first made these in high school for a murder-mystery party I hosted.  I remember thinking they were so time-consuming with foreign ingredient combinations.  Now that I’ve been cooking for 14+ more years, I think they’re rather easy to make.  I do admit that a food processor, which I did not have back then, does reduce the preparation time.  Derek and I just had them last week for dinner during one of our snacky moods.  They sure are tasty.  And here they are without the sour cream and chives.


  • 24 slices white bread
  • 3 T chopped onion
  • 1/4 cup butter or margarine
  • 8 oz mushrooms, finely chopped
  • 2 T flour
  • 1 cup whipping cream
  • 2 T chives
  • 1 T fresh parsley, finely chopped
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp ground red and black pepper
  • 2 T parmesan cheese
  • sour cream and snipped chives

Decrust bread into 3-4 inch diameter rounds and press to flatten. Bake in muffin cups for 10 minutes @400.

In saucepan: sauté onions in butter for about 4 minutes. Add mushrooms and sauté another 15 minutes or until liquid evaporates. Add flour and whipping cream. Cook till thick and bubbly. Cook and stir 1 minute more; remove from heat.

Stir in chives, parsley, lemon juice, salt and peppers. Place bread cups in shallow baking pan. Add filling, sprinkle with parmesan cheese and bake 15 minutes @350. Top with sour cream and chives.


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