Mushroom and Asparagus Toast Cups
Author: 
Recipe type: Appetiser
Cuisine: The 70s Revisited
Prep time: 
Cook time: 
Total time: 
Serves: Makes 18
 
Mushroom and Asparagus Toast Cups. An appetiser from the 70's.
Ingredients
  • 1½ cups milk
  • 6 black peppercorns
  • 1 shallot (spring onion), roughly sliced
  • 30gm butter
  • 2 onions finely sliced
  • 175gm mushrooms, sliced
  • 60gm butter plus extra
  • ¼ cup plain flour
  • 1 cup tasty cheese
  • ¼ cup sour cream
  • 340gm can asparagus spears drained and cut into 2cm pieces
  • 18 slices of white bread, crusts removed
  • 1 bunch chives
Instructions
  1. Preheat oven to 180C (375F).
  2. In a small saucepan combine milk, peppercorns and shallots. Bring to the boil then allow to stand for 5 minutes.
  3. In a medium sized saucepan, melt butter (30gm) then add onions. Cook until translucent then add mushrooms and cook until soft. Remove mixture and set aside.
  4. Using the same saucepan and over medium heat, melt butter (60gm) and heat until foaming. Add flour and stir until smooth. Gradually stir in strained milk and allow to boil and thicken. Add cheese and stir until melted.
  5. Add sour cream, asparagus and mushroom mixture. Season, then stir until well combined.
  6. Gently flatten each slice of bread with a rolling pin.
  7. Melt extra butter and lightly grease 2 muffin tins.
  8. Place bread slices into muffin tins then place in the oven for a couple of minutes to ensure the base of the bread is is lightly toasted and won't become soggy when the mixture is added.
  9. Remove muffin tins from the oven. Fill each bread toast with a heaped tablespoon of filling then place in the oven for 15 mins or until golden.
  10. Remove from oven, top with a few chopped chives and enjoy hot.
Recipe by Hotly Spiced at http://hotlyspiced.com/mushroom-and-asparagus-toast-cups/