Mushroom Croustades

By hanley89

Ingredients

• 24 slices firm textured white bread( I use Arnold's Brick oven)
• 3 tbsp. chopped shallots
• 1/4 cup butter
• 8 oz. finely chopped mushrooms(cimini)
• 2 tbsp. flour
• 1 cup heavy cream
• 2 tbsp. snipped chives
• 1 tbsp. snipped parsley
• 1/2 tsp. lemon juice
• 1/4 tsp. kosher salt
• 1/8 tsp. ground red pepper
• dash ground black pepper
• 2 tbsp. grated parmesan cheese
• Optional Garnish: Sour cream and snipped chives

Preparation

Step 1

1. Cut 2 1/2 rounds from each slice of bread, carefully, gently press each round in a lightly greased with Pam muffin pan. Bake in a preheated 400 for 10 minutes or till golden. Cool on wire rack- remove from muffin pan and cool completely on wire rack.
2.In medium saucepan, cook shallots in hot butter for 4 minutes, stir in mushrooms, cook uncovered for about 15 minutes or until most of the liquid has evaporated, Stir in flour, then add heavy cream all at once. Cook and stir until thickened and bubbly. cook and stir for one minute more
3. remove form heat, stir in chives, parsley, lemon juice, salt, red and black pepper
4. Place bread cups on a lipped shallow baking sheet. Spoon filling into bread shells. Top with parmesan cheese. Bake uncovered for 15 minutes. If desired top with a small dollop of sour cream , sprinkle with chives

NOTE: I make this for our Christmas party. The Bread cups when cooled can be wrapped and frozen till needed