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Mushroom Croustades Recipe

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Mushroom Croustades
From Best-Ever Vegetarian (Canada, UK), by Linda Fraser.


1 short French bread, about 10 inches
2 tsp olive oil
9 oz portobello mushrooms, quartered
2 tsp mushroom ketchup
2 tsp lemon juice
2 Tbsp skim milk
2 Tbsp snipped fresh chives
freshly ground black pepper
snipped fresh chives, to garnish


Preheat the oven to 400F (205C). Cut the French bread in half lengthwise. Cut a scoop out of the soft middle of each half, leaving a thick border all the way around. Brush the bread with oil, place on a baking sheet and bake for 6 to 8 minutes, until golden and crisp.

Place the mushrooms in a small saucepan with the mushroom ketchup, lemon juice and milk. Simmer for about 5 minutes, or until most of the liquid is evaporated. Remove from the heat, then add the chives and season with salt and pepper.

Spoon into the bread croustades and serve hot, garnished with snipped chives.

Yield: Serves 2 to 4

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