Mushrooms Aux Croustade Recipes

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.

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.

Steps:

• Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400°F (200°C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven.
• Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.
• Cool for a few minutes, remove the ring and place the pastry on a wire rack.
• Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.
• In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.
• Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.
• Simmer for @ 10 minutes, stirring frequently, season with salt and pepper.
• Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.
• Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.