Mushroom Sausage Croustades
|White bread slices||18 , cut into 3 inch rounds|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Finely chopped shallot||3 Tablespoon|
|Mushrooms||1⁄2 Pound, finely chopped|
|All purpose flour||2 Tablespoon|
|Finely chopped chives||1 1⁄2 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Ground red pepper||To Taste|
|Sweet italian sausage||1⁄4 Pound, cut into pieces|
|Whipping cream||1 Cup (16 tbs)|
|Fresh lemon juice||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
For croustades: Preheat oven to 400°F.
Butter small muffin tin.
Roll each bread round out on work surface to flatten.
Carefully fit bread into muffin tin, pressing gently to form cup.
Bake until lightly browned, about 8 minutes.
Remove from tin and let cool on wire rack.
(Croustades can be prepared ahead, sealed tightly in plastic bags and frozen.) For filling: Melt butter in large heavy skillet over medium-high heat.
Add shallot and saute until browned.
Blend in mushrooms, stirring constantly until liquid is evaporated, 10 to 15 minutes.
Sprinkle with flour, chives, parsley, salt and red pepper.
Add sausage, stirring constantly until browned and crumbly.
Pour in cream and bring to low boil.
Reduce heat and simmer until mixture thickens, about 10 minutes.
Remove from heat; stir in lemon juice.
Let cool slightly.
To assemble: Preheat oven to 350°F.
Spoon filling evenly into croustades.
Arrange on baking sheet.
Sprinkle cheese over tops.
Bake until cheese melts, about 10 minutes.