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!
Appetizer · Lollie Johnson's Kitchen
Prep 15 min · Cook 15 min · Total 30 min · Serves 6
Ingredients
- 48 oz 2- ounce large whole bella mushrooms
- 24 oz 1- ounce large whole white mushrooms
- 1/2 large white onion, chopped
- 1 sticks salted butter
- 1 tbsp. olive oil
- 1 tbsp. dried onion flakes
- 1/4 tsp. thyme
- 1/2 quart heavy cream
- Splash of white wine
- Dash of garlic powder
- Better Than Bullion chicken base
- Flour
- White bread slices
Instructions
- Roughly chop the bella and white mushrooms.
- Place the chopped mushrooms in a food processor and pulse until finely chopped, being careful not to over-process them into a mush.
- Sauté the chopped white onion in a large pan over medium heat until softened.
- Add the butter and olive oil to the pan and melt.
- 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.
- Stir in the dried onion flakes, white wine, garlic powder, and thyme. Cook for a few more minutes until fragrant.
- Once the mushroom mixture is cooked, pour in the heavy cream.
- 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).
- Sprinkle in flour, a little at a time, stirring constantly until the sauce thickens to your desired consistency.
- Remove the mushroom mixture from the heat and let it cool completely in the refrigerator.
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini muffin tin or use non-stick muffin tins.
- Using a round cutter (the size will depend on your muffin tin), cut circles from the slices of white bread.
- Gently press the bread circles into the cups of the muffin tin, forming little cups.
- Bake the bread cups for about 10 minutes, or until they are lightly golden brown and firm.
- Remove the bread cups from the oven and let them cool slightly.
- Once the mushroom mixture is thoroughly cooled, fill each baked bread cup with the mushroom mixture.
- 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.
- Alternatively, you can shrink-wrap the individual frozen cups for longer storage (about 6 months in the freezer).
- Preheat your oven to 350°F (175°C).
- Place the frozen filled mushroom cups directly onto a baking sheet.
- Bake for approximately 20-30 minutes, or until the filling is heated through and bubbly, and the bread is golden brown.