Croustades with Duxelles

Elevate your appetizer game with these luxurious Croustades with Duxelles, a delectable fusion of buttery puff pastry and rich, savory mushroom filling. Perfectly crispy pastry cups cradle a creamy duxelles made from finely chopped cremini mushrooms, fragrant shallots, garlic, and a hint of fresh thyme, all gently sautéed in butter and deglazed with dry white wine for an aromatic finish. Enhanced with a touch of heavy cream for indulgent smoothness, these bite-sized delights are ideal for entertaining, whether you're hosting a holiday party or an elegant gathering. Easy to prepare yet undeniably impressive, these mushroom croustades are a show-stopping treat that pair beautifully with a glass of wine or sparkling champagne. Great for serving warm, their golden, flaky crust encapsulates the earthy richness within, making each bite a symphony of flavor and texture.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 sheets Puff pastry sheets
• 250 grams Cremini mushrooms
• 2 medium Shallots
• 1 clove Garlic
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons Dry white wine
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Heavy cream
• 1 large Egg
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

On a lightly floured surface, roll out the puff pastry sheets. Using a round cookie cutter (approximately 3 inches in diameter), cut out 12 circles for the croustades. Gently press the circles into the wells of a lightly greased muffin tin to create small cups.

Step 3

In a small bowl, beat the egg with the water to create an egg wash. Lightly brush the edges of the pastry cups with the egg wash. Set the tin aside.

Step 4

Finely chop the cremini mushrooms, shallots, and garlic. You can use a food processor for a finer texture, but do not over-process.

Step 5

In a large skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.

Step 6

Add the chopped mushrooms and fresh thyme. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and most of the liquid has evaporated.

Step 7

Deglaze the pan with the white wine, scraping the bottom of the skillet. Cook for another 2-3 minutes until the wine has mostly evaporated.

Step 8

Season the mixture with salt and black pepper, then stir in the heavy cream. Cook for an additional 1-2 minutes until the mixture is creamy but not watery. Remove from heat and let the duxelles cool slightly.

Step 9

Fill each pastry cup with about a tablespoon of the duxelles mixture, taking care not to overfill.

Step 10

Bake in the preheated oven for 18-22 minutes, or until the pastry is golden brown and crisp.

Step 11

Remove the croustades from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack.

Step 12

Serve warm, garnished with a sprig of thyme or a dash of freshly cracked pepper for presentation, if desired.

Nutrition Facts

Serving size	(623.4g)

Amount per serving	% Daily Value*
Calories	1324.2

Total Fat 104.8g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 342.5mg	0%
Sodium 1771.3mg	0%
Total Carbohydrate 76.8g	0%
Dietary Fiber 7.4g	0%
Total Sugars 13.3g
Protein 22.3g	0%

Vitamin D 71.3IU	0%
Calcium 137.3mg	0%
Iron 6.2mg	0%
Potassium 1605.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.4%

Protein: 6.7%

Carbs: 22.9%