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Mushroom-Sausage Croustades

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Mushroom-Sausage Croustades
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Butter
18 slices white bread [good-quality, firm
white bread], cut into 3-inch rounds
1/4 cup butter
3 tablespoons finely chopped shallot
1/2 pound mushrooms, finely
chopped [we use cremini]
2 tablespoons flour
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
1 teaspoon salt
Ground red pepper
1/4 pound sweet Italian sausages,
cut into small pieces
1 cup whipping cream
1/2 teaspoon fresh lemon juice
2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees F. Butter small muffin tins.  Roll each bread round out on work surface to flatten. Carefully fit bread into muffin tin, pressing gently to form a cup. Bake until lightly brown, about 8 minutes. Remove from tin and let cool on wire rack. (Can be prepared ahead,
sealed tightly in plastic bags and frozen.)
Melt 1/4 cup butter in a large heavy skillet over medium-high heat. Add shallot and sauté until browned. Blend in mushrooms, stirring constantly, until liquid is evaporated, about 10-15 minutes. Sprinkle with flour,
chives, parsley, salt and red pepper. Add sausage, stirring constantly,
until browned and crumbly. Pour in cream and bring to a low boil.
Reduce heat and simmer until mixture thickens, about 10 minutes.
Remove from heat and stir in lemon juice. Let cool slightly.
To assemble, preheat oven to 350 degrees F. Spoon filling evenly into croustades. Arrange on baking sheet. Sprinkle Parmesan over tops.
Bake until cheese melts, about 10 minutes. Serve immediately.
Makes 18 croustades.
 

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