Cheddar Mushroom French Bread Rounds Appetizers |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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These go great with meat appetizers. Their wonderful subtle flavor also can stand alone. They would be a hit at a fruit salad luncheon. The culinary world knows them as canapes. I call them little open face sandwiches. Read more . What do I know. Ingredients:
2 tbs butter |
4 oz mushrooms coarsely chopped. chopped they measure 10 oz by volume. why are we told to dry wipe mushrooms clean if washed in water methinks they absorb too much . well, i hate dry wiping ... chasing tiny black dirt specks around the cap, so i wiped this batch clean with my fingers under a slow running tap. fast and easy. i shook the drips off and weighed them again. they gained less than one quarter of an ounce. well, my wife and i already ate this batch, so it's too late for the iron chef to arrest me. |
4 tsp flour |
2 cups shredded cheddar cheese |
1 tsp worcestershire sauce |
1 tsp prepared yellow mustard |
10 slices of french bread, cut across into 3/4 inch thick rounds. (i made them one inch once and they were too thick.) i much prefer using sub sandwich buns. cut three buns into 20 slices. they make smaller pieces that are more convenient. french bread slices end up being cut in half. too much putsy work. |
parsley flakes shaker |
paprika shaker |
pepper shaker |
Directions:
1. Melt the butter in a saucepan.
2. Add mushrooms and cook gently 2 minutes, stirring now and then.
3. Add flour to the pan and stir in.
4. Add the cheese, worcestershire and mustard, shake in pepper to taste. Stir over the same gentle heat until all is melted together. Remove from heat.
5. Throw bread slices onto a cookie sheet and toast one side LIGHTLY under the broiler.
6. Spread the cheese mixture onto the untoasted side. Pick up one tablespoon of the mix and spread it with the back of the spoon. It goes on easily, but reminds me of filling a grease cup with stiff bearing grease.
7. Broil again until the top bubbles.
8. Sprinkle with parsley flakes and paprika. Serve hot.
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