Recipes

Mushroom Croustades

Mushroom Croustades

Yield: About 24 servings.

Recipe shared by Napa's Chappellet Winery. Pair with a Cabernet Sauvignon.

"Ever since Belle Rhodes introduced this recipe in our Napa Valley cooking class, it has been of our family's favorite hors d'oeuvres.  It's really quite simple because it can be prepared ahead."--Molly Chappellet

Ingredients

  • 3-4 Tbsp shallots, finely chopped
  • 3 Tbsp butter
  • 1/2 to 3/4 lb mushrooms, shredded in a Cuisinart
  • 2 Tbsp flour
  • 1 cup heavy cream
  • salt and cayenne pepper, to taste
  • 1 to 2 Tbsp parsley, finely chopped
  • chives and lemon juice, to taste
  • Parmesan cheese
  • Croustade shells

Preparation

  1. Saute the shallots in the butter for about three minutes.  Add the shredded mushrooms. Cook and stir until all the liquid is evaporated.  
  2. Stir in flour, then add cream.  Cook and stir constantly for 2 minutes.
  3. Add salt, cayenne, parsley, chives and lemon, to taste.
  4. Cover and chill.  The mixture may be quite thick.  More cream may be added if required. Can be refrigerated for up to 24 hours.
  5. Fill croustade shells with mixture or mound the mixture on toast triangles.  Sprinkle with Parmesan cheese.
  6. Bake at 350 degrees for 10 to 12 minutes or until heated through and lightly browned.

 

#mostlovedwineclub!

Greg Feustel, FL
I've been a member of the CWC for around 13 years or so. And I've always loved it. Only one time did I get a bottle where the cork had been breached and the gang out there sent me two bottles immediately to make up for the inconvenience, of which there was none really. Keep up the good work, that's a well managed operation. You guys absolutely rock.

Teddy Yeary
I have had so much fun with The California Wine Club. I love being surprised with my delivery. I love the Uncorked magazine. Thanks for keeping me entertained as well as delightfully mellow.

Review from TameYourBrain.com
As a gift for incentive winners, or for top customers, consider The California Wine Club.