Tuesday, July 9, 2013
12 thin slices soft white bread
1 tbsp. olive oil, plus more for brushing on bread
2 medium shallots, chopped
2 garlic cloves, minced
12 oz white mushrooms, chopped
1/4 cup chopped fresh parsley
1 tsp dried thyme
1 tbsp. tamari
Preheat the oven to 400 degrees. Using a 3 inch round pastry cutter (or drinking glass), cut a circle from each bread slice. Brush the bread circles with oil and press them firmly but gently into a mini muffin tin. Bake until the bread is toasted, about 10 minutes.
In a large skillet, heat the oil over medium heat. Add shallots, garlic, and mushrooms and sauté for 5 minutes to soften the vegetables. Stir in the parsley, thyme, and tamari and cook until the liquid is absorbed, about 5 minutes. Spoon the mushroom mixture into the croustade cups and return to the oven for 3 to 5 minutes to heat through. Serve warm.