A family favorite with our crew!

My mom started making these Mushroom Crustades in the 90s and after she passed I carried on the tradition.

What’s so great about these tasty little bites is you can make them ahead and freeze.

I start with the cups.

You’ll need 24 slices of Very Thin Pepperidge Farm white bread, crust cut and rolled thin. Then cut each piece into fours, set aside.

Mushroom Filling:

4 Tablespoons Butter

3 green onions well chopped

8 oz chopped white mushrooms (I use food processor on “chop” setting for a few pulses)

2 tablespoons flour

8 oz heavy whipping cream

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon cayenne pepper

salt & pepper to taste

Chives for garnish

Preheat Oven 350

Chop mushrooms super fine of use food process (only a few pulses)

Heat 4 tablespoons butter in a skillet and finely chopped green onion cook for 4-5 minutes (keep stirring don’t burn them). Add mushrooms and cook until water from shrooms has cooked off about 10 minutes. Remove from heat and add flour, once combined return to heat and add heavy cream. Heat to boiling while stirring the entire time. Remove from heat and add lemon juice, cayenne, salt, and pepper.

While the mixture is cooling in the skillet I bake the cups. You’ll need a small muffin tray(s) for this. To make life easier I now spray the tins with avocado oil, press squares into each cup, and back until the edges are golden.

Once all cups are baked transfer all cups to a baking sheet and fill each with mushroom mixture. I then place the sheet in the freezer for 10 – 20 minutes. Once frozen store in containers or plastic zip bags until you’re ready to serve.

CHEERS!