Sensational Mushroom Cups

For years, Lollie's mushroom cups have been the stuff of legend. Getting her to share the recipe? Well, that was like chasing a culinary unicorn! Lollie, a true artist in the kitchen, operates purely on instinct, creating dishes that consistently taste divine without ever touching a measuring spoon. But fear not, fellow food lovers! Through a little gentle coaxing!), I have finally captured the essence of her magical mushroom cups. Get ready to experience the deliciousness that everyone's been talking about!

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins

Cooking Method: Baking

Cuisine: American

Courses: Appetizer

Difficulty: Intermediate

Cooking Temp: 350 F

Best Season: Winter, Fall

Ingredients

2 48 2- ounce large whole bella mushrooms
1 48 1- ounce large whole white mushrooms
1 large white onion, chopped
2 sticks salted butter
2 tbsp. olive oil
2 tbsp. dried onion flakes
1/4 tsp. thyme
1 quart heavy cream
Splash of white wine
Dash of garlic powder
Better Than Bullion chicken base (to taste)
Flour (for thickening)
White bread slices

Instructions

Prepare the Mushroom Filling

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Roughly chop the bella and white mushrooms.
3
Place the chopped mushrooms in a food processor and pulse until finely chopped, being careful not to over-process them into a mush.
4
Sauté the chopped white onion in a large pan over medium heat until softened.
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Add the butter and olive oil to the pan and melt.
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Add the chopped mushrooms to the pan with the onion and sauté until they release their liquid and it evaporates, and the mushrooms are cooked down.
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Stir in the dried onion flakes, white wine, garlic powder, and thyme. Cook for a few more minutes until fragrant.
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Once the mushroom mixture is cooked, pour in the heavy cream.
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Add the Better Than Bullion chicken base in small increments, tasting after each addition, until the desired savory flavor is reached (be mindful of saltiness).
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Sprinkle in flour, a little at a time, stirring constantly until the sauce thickens to your desired consistency.
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Remove the mushroom mixture from the heat and let it cool completely in the refrigerator.

Prepare the Bread Cups

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Preheat your oven to 350°F (175°C).
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Lightly grease a mini muffin tin or use non-stick muffin tins.
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Using a round cutter (the size will depend on your muffin tin), cut circles from the slices of white bread.
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Gently press the bread circles into the cups of the muffin tin, forming little cups.
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Bake the bread cups for about 10 minutes, or until they are lightly golden brown and firm.
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Remove the bread cups from the oven and let them cool slightly.

Assemble and Freeze (Optional)

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Once the mushroom mixture is thoroughly cooled, fill each baked bread cup with the mushroom mixture.
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If you plan to freeze them, you can do so individually on a baking sheet first, then transfer them to a freezer-safe bag or container once solid.
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Alternatively, you can shrink-wrap the individual frozen cups for longer storage (about 6 months in the freezer).

Baking Frozen Mushroom Cups

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Preheat your oven to 350°F (175°C).
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Place the frozen filled mushroom cups directly onto a baking sheet.
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Bake for approximately 20-30 minutes, or until the filling is heated through and bubbly, and the bread is golden brown.

Note

Remember that Lollie "wings it," so feel free to adjust the seasonings to your taste.
The amount of flour needed for thickening will depend on the liquid content of your mushroom mixture.
Add gradually until you reach the desired consistency. Keep an eye on the bread cups while baking to prevent them from burning.

Read it online: https://culinaryheirloom.com/recipe/sensational-mushroom-cups/

Ryan Johnson

Hobby Culinaryist

Hello, I'm Ryan, a skilled and enthusiastic amateur cook! I find joy and fulfillment in the kitchen, and find delight in sharing my family creations with others. Keep it delicious!