Mushroom Croustades

These lovely mushroom croustades are from a cookbook that is about 55 years old!  

While many of the other recipes in the book seem outdated, these tartlets have stood the test of time and have remained in my repertoire to this day.

Both the filling and the tart bases can be made ahead and frozen which makes them perfect for impromptu entertaining.



24 slices fresh, thinly sliced white bread
2 tablespoons very soft butter


4 tablespoons butter
3 tablespoons finely chopped shallots
1/2 lb. mushrooms, finely chopped
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne
3 tablespoons finely chopped chives
1/2 teaspoon lemon juice

2 tablespoons freshly grated Parmesan cheese to finish.

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