Mushroom Tarts

By sjwebb

Ingredients

• 48 very thin slices of bread
• 4 tbsp. soft margarine
• 4 tbsp. butter
• 2 tbsp. finely chopped green onions
• 1/2 lb. mushrooms, very finely chopped
• 2 tbsp. all purpose flour
• 1 cup heavy cream
• 1 tbsp. minced fresh parsley
• 1 1/2 tsp. minced chives
• 1/2 tsp. lemon juice
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper

Preparation

Step 1

Cut a 2 1/2 inch circle from each piece of bread. Lightly spread softened margarine on both sides and press into 1 3/4 inch mini muffin tins. Bake 10 minutes at 350 or until bread is lightly toasted. Cool. Store in airtight container overnight or freese 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 for 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 for 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 at 350 degrees for 10 minutes. Let cool 5 minutes before serving.

Perfect for the hostess, because this recipe can be made partially or completely ahead, and filled shells can be frozen. Bake frozen shells for 20 minutes.