Mushroom Croustades
From lacrenshaw 15 years ago
- 20 minutes to make
- Serves 12
Creamy filling with mushrooms surrounded by puff pastry. I found this in "Main Line Classics" cookbook and have adopted it into my repertoire.
Ingredients
- 1 package Pepperidge Farms puff pastry sheets shopping list
- 2 tablespoons butter shopping list
- 1 large onion, finely chopped shopping list
- 1/2 pound mushrooms, chopped shopping list
- 1/4 teasppon thyme shopping list
- 1/2 teaspoon salt shopping list
- 2 tablespoons all purpose flour shopping list
- 1/4 cup sour cream shopping list
- 1 tablespoon sherry shopping list
How to make it
- Preheat oven to 400 degrees F.
- Defrost puff pastry sheets.
- Shape and mold pastry into 2 mini tart pans, allowing a little overhang.
- Heat the butter and saute onion until tender.
- Add the mushrooms and cook for three minutes.
- Stir in seasonings.
- Stir in flour and sour cream.
- Cook until thick but not boiling.
- Remove from heat.
- Add in sherry.
- Fill pastry shells with mushroom mixture.
- Bake at 400 degrees for 20 minutes.
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