Mushrooms Aux Croustade
Indulge in the sophisticated charm of Mushrooms Aux Croustade, a delightful appetizer that perfectly pairs creamy, savory flavors with crisp, golden rounds of baguette. This recipe features thinly sliced cremini mushrooms sautéed with garlic, shallots, and thyme, then deglazed with dry white wine and finished with a touch of velvety heavy cream. The warm, earthy mushroom mixture is spooned generously onto olive oil-toasted baguette slices, creating a luxurious bite-sized treat. Garnished with fresh parsley, this dish is elegant yet approachable, perfect for dinner parties, holiday gatherings, or a cozy night in. With just 40 minutes from prep to plate, this recipe offers the perfect balance of ease and gourmet flair, making it a standout addition to any appetizer spread.
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Recipe Information
Ingredients
- 1 loaf French baguette
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 300 grams Cremini mushrooms
- 1 medium Shallot
- 1 teaspoon Fresh thyme leaves
- 60 milliliters Dry white wine
- 120 milliliters Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the French baguette into 12 even rounds, about 1/2 inch thick each.
Brush each side of the bread rounds with olive oil and arrange them on a baking sheet.
Toast the bread slices in the preheated oven for 8-10 minutes, flipping halfway through, until they are golden and crisp. Set aside to cool slightly.
Melt the butter in a large skillet over medium heat.
Finely mince the garlic and shallot. Add them to the skillet, cooking for 1-2 minutes until fragrant and softened.
Clean and thinly slice the cremini mushrooms. Add them to the skillet along with the thyme leaves, stirring occasionally until the mushrooms are tender and any released liquid has evaporated, about 6-8 minutes.
Deglaze the pan by adding the white wine, scraping up any browned bits at the bottom of the skillet. Cook until the wine is mostly reduced, about 2-3 minutes.
Pour in the heavy cream and stir to combine. Simmer for an additional 2-3 minutes until the sauce thickens slightly.
Season the mushroom mixture with salt and pepper, adjusting to taste.
Top each toasted bread round with a generous spoonful of the creamy mushroom mixture.
Garnish with freshly chopped parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 302 mg | 6% | |
*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.
