Creamy mushroom croustades
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1¼ | cup | Finely chopped mushrooms |
| 2 | tablespoons | Finely chopped green onions |
| 1 | tablespoon | Flour |
| ¼ | teaspoon | Salt |
| ½ | cup | Undiluted Carnation 2% Evaporated Milk |
| 1 | tablespoon | Finely chopped parsley |
| ¼ | teaspoon | Lemon juice |
| 24 | TOAST CUPS | |
Directions
Melt butter in saucepan. Sauté mushrooms and onions until tender and any liquid has evaporated. Blend in flour and salt. Gradually stir in Carnation. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Stir in parsley and lemon juice. Cover and chill until serving time. Divide mixture evenly among TOAST CUPS. Bake in moderate oven (350) 15 to 20 minutes. Garnish. Makes 24.
TOAST CUPS: Butter twenty four 2-inch muffin cups. Flatten slightly 24 bread slices. Cut a 3-inch round from each bread slice. Press bread rounds into muffin cups. Brush lightly with 2 TB melted butter. Bake in Hot oven (400) 12 min. or until lightly browned. Cool.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.