Parmesan Crisps with Mushroom Topping

Parmesan Crisps with Mushroom Topping

servings
40
pieces

Ingredients

















Cooking Instructions

For crisps: 


1

Blend cream cheese and butter until smooth in bowl of standing mixer with paddle attachment.


2

Stir in flour, sour cream, parmesan and 1/2 teaspoon salt until well blended. Turn out dough onto a clean surface; shape into a log 10 inches long and 1 1/2 inches wide. Wrap tightly in plastic wrap; refrigerate at least 1 hour.


3

Heat oven to 375ºF.


4

Remove dough from refrigerator and slice into 1/4-inch thick rounds, cleaning knife if it becomes too sticky. Arrange crisps in single layer on ungreased baking sheet. Whisk together egg and 1 tablespoon cream. Brush over crisps. Sprinkle with salt and bake until lightly golden brown but still soft, about 18-20 minutes. Remove from oven and set aside.


For topping: 


1

Heat oil in large skillet over medium-high until shimmering. Add shallot and sauté until softened but not browned, about 2 minutes. Stir in mushrooms and remaining 1/2 teaspoon salt. Sauté until mushrooms have released most of their liquid and it has begun to evaporate, about 15 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in sherry and remaining 2 tablespoons cream. Remove from heat.


2

Top each crisp with 1-2 teaspoons warm mushrooms. Garnish with dill, and serve immediately.


Note: The dough may be made up to 2 days in advance and kept in the refrigerator.


Ingredients

















Cooking Instructions

For crisps: 


1

Blend cream cheese and butter until smooth in bowl of standing mixer with paddle attachment.


2

Stir in flour, sour cream, parmesan and 1/2 teaspoon salt until well blended. Turn out dough onto a clean surface; shape into a log 10 inches long and 1 1/2 inches wide. Wrap tightly in plastic wrap; refrigerate at least 1 hour.


3

Heat oven to 375ºF.


4

Remove dough from refrigerator and slice into 1/4-inch thick rounds, cleaning knife if it becomes too sticky. Arrange crisps in single layer on ungreased baking sheet. Whisk together egg and 1 tablespoon cream. Brush over crisps. Sprinkle with salt and bake until lightly golden brown but still soft, about 18-20 minutes. Remove from oven and set aside.


For topping: 


1

Heat oil in large skillet over medium-high until shimmering. Add shallot and sauté until softened but not browned, about 2 minutes. Stir in mushrooms and remaining 1/2 teaspoon salt. Sauté until mushrooms have released most of their liquid and it has begun to evaporate, about 15 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in sherry and remaining 2 tablespoons cream. Remove from heat.


2

Top each crisp with 1-2 teaspoons warm mushrooms. Garnish with dill, and serve immediately.


Note: The dough may be made up to 2 days in advance and kept in the refrigerator.


More Recipes Like This


previous
next