mushroom croustades.

photo credit

Mushroom Croustades from Jocelyn:

48 very thin slices of bread

4 T soft margarine, room temperature

4 T butter

3 T finely chopped green onions

1/2 lb mushrooms, very finely chopped

2 T all-purpose flour

1 cup heavy cream

1 T minced chives

1/2 tsp fresh lemon juice

1/2 tsp salt

1/8 tsp cayenne pepper

Cut a 2 1/2 inch circle from each slice of bread. Lightly spread softened margarine on both sides and press into 1 3/4 inch mini muffin tins. Bake 10 minutes at 350 degrees or until bread is lightly toasted. Cook. Store in airtight container overnight or freeze until ready to use.

In a 10-inch skillet, melt butter. Add green onions and cook over moderate heat for 4 minutes, stirring constantly, add mushrooms and cook 10-15 minutes. Remove from heat and sprinkle flour over mixture, stirring to blend return to heat. Pour in heavy cream, stir and heat to boiling. When thickened, simmer and cook 1 minute. Remove from heat and add parsley, chives, lemon juice, salt and cayenne pepper. Cool. May be refrigerated or frozen until ready to use.

Fill shells just before baking. Bake 350 degrees for 10 minutes before serving. Make ahead and freeze, cook for 20 minutes.