Croustades with Duxelles
Elevate your appetizer game with these luxurious Croustades with Duxelles, a delectable fusion of buttery puff pastry and rich, savory mushroom filling. Perfectly crispy pastry cups cradle a creamy duxelles made from finely chopped cremini mushrooms, fragrant shallots, garlic, and a hint of fresh thyme, all gently sautéed in butter and deglazed with dry white wine for an aromatic finish. Enhanced with a touch of heavy cream for indulgent smoothness, these bite-sized delights are ideal for entertaining, whether you're hosting a holiday party or an elegant gathering. Easy to prepare yet undeniably impressive, these mushroom croustades are a show-stopping treat that pair beautifully with a glass of wine or sparkling champagne. Great for serving warm, their golden, flaky crust encapsulates the earthy richness within, making each bite a symphony of flavor and texture.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 250 grams Cremini mushrooms
- 2 medium Shallots
- 1 clove Garlic
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Dry white wine
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Heavy cream
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
On a lightly floured surface, roll out the puff pastry sheets. Using a round cookie cutter (approximately 3 inches in diameter), cut out 12 circles for the croustades. Gently press the circles into the wells of a lightly greased muffin tin to create small cups.
In a small bowl, beat the egg with the water to create an egg wash. Lightly brush the edges of the pastry cups with the egg wash. Set the tin aside.
Finely chop the cremini mushrooms, shallots, and garlic. You can use a food processor for a finer texture, but do not over-process.
In a large skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.
Add the chopped mushrooms and fresh thyme. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and most of the liquid has evaporated.
Deglaze the pan with the white wine, scraping the bottom of the skillet. Cook for another 2-3 minutes until the wine has mostly evaporated.
Season the mixture with salt and black pepper, then stir in the heavy cream. Cook for an additional 1-2 minutes until the mixture is creamy but not watery. Remove from heat and let the duxelles cool slightly.
Fill each pastry cup with about a tablespoon of the duxelles mixture, taking care not to overfill.
Bake in the preheated oven for 18-22 minutes, or until the pastry is golden brown and crisp.
Remove the croustades from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack.
Serve warm, garnished with a sprig of thyme or a dash of freshly cracked pepper for presentation, if desired.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 13.3 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
