Hey Girl Hey has a rule of life that she taught me, that I try to always follow.
Years ago, she told me that she doesn’t do housework unless her husband is watching.
The woman is a genius.
The thinking being that you don’t want him to think all these chores just magically happen. He needs to know that YOU make them happen, working tirelessly on his behalf.
A disclaimer: I do not work tirelessly on my husband’s behalf, but there are some chores I do routinely, and I’m conscious of doing them while he’s around. At least most of the time.
That didn’t happen with these appetizers. We bit into them before our Thanksgiving crowd arrived, and instantly debated the merits of actually serving them to our guests. If we put them in our downstairs fridge, would anyone even have to know they could have been? We could eat them all after everyone left! For breakfast tomorrow! Forever! They are simply amazing, and can be done in advance for a crowd, thus making them the actual best appetizer in the world.
The only snafu in my making them in advance was that my husband bit into them and said, “We could have these all the time, right? Because it took you like, no time to make them?” Hey Girl Hey, I still have a lot to learn.
In truth, dear readers, they are not incredibly complex, nor do they take a ton of time and effort. I just would never want him to take them for granted.
To make 15 mushroom croustades, you will need:
For the croustades:
- a loaf of Pepperidge Farm thinly sliced white bread
- soft butter
For the filling:
- 4 T butter
- 3 T finely chopped shallots
- 1/2 lb. finely chopped mushrooms
- 2 T flour
- 1 C cream
- 1/8 tsp. cayenne
- 1 1/2 T chopped chives
- 1 tsp. lemon juice
- 2 T Parmesan cheese
To make the croustades, cut circles out of each slice of bread. You can do this with a cookie or biscuit cutter, or the drinking end of a glass. That’s what I do. Schmear some butter on one side of the bread. Bake at 400 for 7 minutes, or until lightly brown. (I bake these on a baking sheet, but you can grease muffin tins, and make little cups. That’s how the recipe was originally written.)
To make the filling, melt butter in a large skillet. Before the foam subsides, add shallots. Stir constantly for about 4 minutes, till soft, not brown. Stir in mushrooms. Cook 10-15 minutes, until moisture has evaporated. Remove from heat. Sprinkle flour over mushrooms and stir until flour is fully incorporated.
Immediately pour the cream in, turn the flame back on, and bring mushroom mixture back to a boil. It will thicken heavily. Add seasonings and herbs. Taste and adjust seasonings, then cool. Use a small spoon to dollop croustades with filling. Sprinkle with cheese and dot with butter.
Arrange on cookie sheet and heat at 350 degrees for 10 minutes.
*To make in advance, prepare croustades, let cool completely, and store in an airtight container or Ziploc bag for up to 2 days. Prepare filling and store in the fridge. When ready to serve, assemble croustades, top with cheese, and bake at 350 for 10-12 minutes.