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MUSHROOM CROUSTADES
by Bob Hosh
A wonderful way to stretch that last ounce of dried morels you have in the cupboard.
It was served at the Soup and Bread Dinner of the NJMA Culinary Group in March, 1994
Ingredients:
  • One pound of white button mushrooms (Agaricus bisporus), cleaned
  • One ounce dried morels
  • Three tablespoons minced shallots
  • One clove minced garlic
  • One tablespoon ground coriander
  • Two tablespoons minced parsley
  • Two tablespoons sherry
  • Three tablespoons butter or canola oil
  • One teaspoon Kitchen Bouquet (optional)
  • Salt and pepper to taste
  • One quarter cup sour cream
  • One third cup brown sauce*
Method:
Reconstitute the dried morels in one half cup boiling water for fifteen minutes. Drain and reserve the liquid. In a food processor, mince the store bought mushrooms and the morels together. Melt the butter in a sauce pan, add shallots and garlic. Saute for three to four minutes. Add mushrooms, and saute until liquid has evaporated. Add brown sauce, sour cream, sherry, and Kitchen Bouquet, if using it. Add coriander, parsley, and salt and pepper. If too thick, add some of the reserved morel soaking liquid. Simmer until the mixture is fairly thick.

Slice a loaf of French baguette into one half inch thick oval slices. Spread the above mixture on the slices. Place on an ungreased cookie sheet and bake in a 400 degree oven for about ten to twelve minutes. Serve hot.

*Heinz au jus Homestyle Gravy may be substituted for homemade brown sauce
Serves 4-6.