Recipe Category: Appetizer
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Ingredients
Makes 12 croustades
- 12 thin slices soft white bread
- 1 tablespoon olive oil, plus more for brushing bread
- 2 medium shallots, chopped
- 2 garlic cloves, minced
- 12 ounces white mushrooms, chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce
Method
- Preheat the oven to 400°F
- Using a 3-inch round pastry cutter or a drinking glass, cut a circle from each bread slice
- Brush the bread circles with oil and press them firmly but gently into a minimuffin tin
- Bake until the bread is toasted, about 10 minutes
- Meanwhile, in a large skillet, heat the 1 tablespoon oil over medium heat
- Add the shallots, garlic and mushrooms and saute for 5 minutes to soften the vegetables
- Stir in the parsley, thyme and soy sauce and cook until the liquid is absorbed, about 5 minutes longer
- Spoon the mushroom mixture into the croustade cups and return to the oven for 3 to 5 minutes to heat through
- Serve warm
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