Mushroom Cups

By GratefulSea

Ingredients

• 36 wonton wrappers or 1 sheet of puff pastry
• 3 tablespoons unsalted butter
• 1/4 cup minced onion
• 1/2 pound mushrooms, minced
• 2 tablespoons all-purpose flour
• 1 cup half and half
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1-1/2 tablespoons finely chopped chives
• 2 tablespoons finely chopped parsley leaves
• 1 tablespoon fresh lemon juice
• 3 tablespoons freshly grated Parmesan

Details

Adapted from pardonmycrumbs.blogspot.com

Preparation

Step 1

Make the wonton cups: Preheat oven to 350 degrees. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool a bit and then remove from the pan.

Make the mushroom mixture: In a skillet melt the butter over moderately high heat and in it sauté the onion, stirring, for 3 minutes, until translucent. Add the mushrooms and sauté the mixture, stirring, for 15 minutes, or until the liquid from the mushrooms is evaporated.

Remove the skillet from the heat, sprinkle the flour over the mixture, and stir the mixture until it is combined well. Add the half and half, return the skillet to the heat, and cook the mixture over moderately high heat, stirring, until it is very thick.

Remove the skillet from the heat, stir in the salt, the cayenne, the black pepper, and the chives, the parsley, and the lemon juice, and let the mixture cool.

Oven still at 350? Transfer the cups to a baking sheet, divide the mushroom mixture among them, and sprinkle the parmesan cheese on top. Bake the cups in the middle of the oven for 10 minutes, or until the cheese is melted.

Alternative: Thaw, and roll out puff pastry sheet to a 12-inch square, working quickly to keep it chilled. Cut the square into three equal strips, then divide them in half, for a total of 9 squares.

Place a square in each of 9 regular sized greased muffin cups, pressing into the bottom and up the sides, allowing the four corners to hang over the top. Divide the mushroom filling among the nine cups (Use any extra filling in an omelet or scrambled eggs; or just on toast.)

Fold the four corners of the puff pastry into the center and pinch to seal them closed. These may be made up to 3 hours ahead of time if you can keep them chilled.

Preheat the oven to 400, beat the remaining egg in a small bowl, and brush it over the tops of each mushroom puff. Bake until the pastry is nicely browned and puffed, about 25 minutes. Cool on a rack for 5 minutes, then gently run a butter knife around the edges to loosen, and remove them from the pan. Serve and enjoy!