Individual Beef Croustades with Boursin & Mushrooms

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¿Cómo Preparar Individual Croustades with Boursin & Mushrooms?

Ingredientes de Individual Beef Croustades with Boursin & Mushrooms

1 lb. fresh white button or cremini mushrooms, cleaned
2 medium shallots
1 clove garlic, cut in half
2 Tbs. unsalted butter
1 Tbs. olive oil
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Resumen de la Preparación

A continuación un breve resumen para la preparación de Individual Beef Croustades with Boursin & Mushrooms.

Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth, bonbon style. With one hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid as possible.

Heat the butter and oil in a 10-inch skillet or sauté pan over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 teaspoon salt and pepper to taste. The filling can be refrigerated for up to a week or frozen for up to two weeks. If frozen, thaw overnight in the refrigerator and, if necessary, cook gently in an uncovered skillet to evaporate any juices that may have developed in the freezer.

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