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 While many of the other recipes in the book seem outdated, these tartlets have stood the test of time and have remained in my repertoire to this day.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.
Enjoy! Croustades:
24 slices fresh, thinly sliced white bread 2 tablespoons very soft butter
Filling:
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. Watch the video
This is a recipe I got from a co-worker many years ago. It was her mother's recipe so, according to my math, it would have to be about 100 years old. I have changed it very little, cutting back on sugar and salt and making it in a food processor instead of lots of chopping and whisking. For the salad itself, you want baby spinach, stems removed, sliced mushrooms and crisp-cooked bacon, crumbled. The amounts depend on how many you are serving. To turn this into a main dish for lunch, just add some hard-cooked eggs. Enjoy!
Ingredients: one bunch green onions 2 tablespoons lemon juice 1/3 cup salad oil 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon garlic powder 1 teaspoon sugar one egg yolk 1/2 teaspoon dried mustard
