Mushrooms en croûte

(48 pcs)


8 slices white bread

75 gr convert conversionmelted butter

1 tablespoon olive oil

1 garlic clove

1/2 small onion

375 gr convert conversionmushrooms

pepper and salt

1 tablespoon dry sherry

75 gr convert conversionsour cream

2 large teaspoon cornstarch

1 tablespoon fresh parsley

1 teaspoon fresh thyme

5 tablespoons Parmesan



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How to prepare:

Preheat the oven to 180°C/360°F.

Butter both sides of the crustless bread. Toast golden brown in 5-10 minutes and divide each slice in 6 pieces.

Heat the oil in a frying pan. Fry pressed garlic and chopped onion while stirring over low heat till the onion is translucent. Add the thinly sliced mushrooms and fry 5 minutes. Season with pepper and salt. Add the sherry.

Mix cornstarch with sour cream and add to the mushrooms. Keep stirring till the mixture thickens. Remove the pan from the heat and add the chopped herbs. Let cool.

Divide the mushroom mixture over the bread and sprinkle with some Parmesan cheese.

Place on a baking sheet and grill 5 minutes.

Serve hot.



First published: April 12, 2003, Netherlands
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