Mushroom croustades are a type of savory pastry that can be served as an appetizer or main course. They are made with a puff pastry dough that is rolled out and then cut into small circles. The circles are then filled with a variety of fillings, such as mushrooms, cheese, and ham, and then baked until golden brown.
Cut the knobs off the rolls and reserve as lids.
Scoop out most of thecrumb from the rolls, taking care not to pierce the crusts.
Crush thegarlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary anda good grinding of black pepper.
Mash these flavourings into 2 1/2 ozbutter and spread it thickly over the insides of the hollowed-out rolls.
Season the cream generously with salt and pepper, add 1/2 teaspoon freshchopped rosemary and leave in a cool place to infuse.
Slice the mushroomsthickly, and heat the oven to 400 F (200 C) gas mark 6.
Sit the rolls on a baking tray and put the lids beside them.
Bake for 10minutes until heated through and slightly crisp.
Meanwhile heat a largefrying pan.
Add 1/2 oz butter (don't be tempted to use more) and, when thefoam dies down, saute the mushrooms.
Cook them, stirring frequently, for4-5 minutes to reduce them and intensify their flavour.
Pour on the creamand let it bubble up for a few seconds.
Turn and stir the mushrooms for aminute or so until every slice is coated with the scant but richlyflavoured sauce.
Away from the heat, check and adjust seasoning.
Pile the creamy mixtureinto the freshly baked croustades, top with the lids and serve straightaway with a large green (or tomato) salad on the side.
Source: Philippa Davenport in Country Living (British), September 1988.
Typed for you by Karen Mintzias .
Ingredients
Directions
Cut the knobs off the rolls and reserve as lids.
Scoop out most of thecrumb from the rolls, taking care not to pierce the crusts.
Crush thegarlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary anda good grinding of black pepper.
Mash these flavourings into 2 1/2 ozbutter and spread it thickly over the insides of the hollowed-out rolls.
Season the cream generously with salt and pepper, add 1/2 teaspoon freshchopped rosemary and leave in a cool place to infuse.
Slice the mushroomsthickly, and heat the oven to 400 F (200 C) gas mark 6.
Sit the rolls on a baking tray and put the lids beside them.
Bake for 10minutes until heated through and slightly crisp.
Meanwhile heat a largefrying pan.
Add 1/2 oz butter (don't be tempted to use more) and, when thefoam dies down, saute the mushrooms.
Cook them, stirring frequently, for4-5 minutes to reduce them and intensify their flavour.
Pour on the creamand let it bubble up for a few seconds.
Turn and stir the mushrooms for aminute or so until every slice is coated with the scant but richlyflavoured sauce.
Away from the heat, check and adjust seasoning.
Pile the creamy mixtureinto the freshly baked croustades, top with the lids and serve straightaway with a large green (or tomato) salad on the side.
Source: Philippa Davenport in Country Living (British), September 1988.
Typed for you by Karen Mintzias .
