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Nutrition Facts
Serving Size 1 (183g) Recipe makes 6 servings
Calories 343
Calories from Fat 108		(31%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 6.6g	32%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 468mg		19%
Potassium 305mg		8%
Total Carbohydrate 43.7g		14%
	Dietary Fiber 2.8g	11%
	Sugars 1.4g
Protein 8.6g		17%
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Thanksgiving 2 days late! 2007

Queen Dragon Mom

Mushrooms Aux Croustade

Recipe #135977 | 15 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Queen Dragon Mom
Sep 2, 2005

Good opener for a traditional meal of Beef Burgundy.

SERVES 6 (change servings and units)

Ingredients

1 baguette
4 cups chopped white mushrooms
5 tablespoons unsalted butter
2 shallots, minced
4 garlic cloves, chopped
1 cup dry white wine
3 tablespoons parsley, chopped
salt
pepper

Directions

1
Cut baguette into 1/4" slices.
2
Brown in oven or under broiler until golden.
3
Set baguette slices aside.
4
Saute small batches of mushrooms in butter in a heavy pan on high heat until browned and releasing juice.
5
Add shallots and garlic when mushrooms are nearly done.
6
Deglaze pan with white wine, leaving vegetable in pan.
7
Add parsley, season to taste with salt and pepper.
8
Serve separately if desired or top browned baguette with mushroom mixture.

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Featured Reviews for This Recipe

From: Bergy

On Jul 6, 2008

Served this as an appetizer with my Sunday Martini - It went over well. I used a new (new to me) Italian bread called Thintini - it is 6" round (which I cut into quarters) and when cut in half is 1/4" deep - perfect.. I did not toast them quite long enough. I think this recipe is best on a crisp base. I used Vermouth for the wine - great!. Added a few drops of Hot Thai Chili sauce when I served them. Thanks Queen Dragon Mom for a keeper

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From: Ginger Rose

On Mar 31, 2008

This made a wonderful snack lunch...definitely something way more exciting than the boring old cheese sandwich! I did change a few little things though: I fried the bread in the pan that I used to do the mushrooms - that way it seeped up the flavours. I also sprinkled some grated cheese over the top. Mmmmm, delicious!

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