Mushroom Croustades

By McLean

Ingredients

• 3 T shallots, minced
• 1/4 lb. butter
• 1/2 lb. mushrooms, finely chopped
• 2 T flour
• 1 C heavy cream
• 2 T chives or scallions, minced
• 1 t lemon juice
• 1/2 t salt
• Fresh-ground pepper to taste
• Phyllo cups
• 2 T fresh Parmesan
• 2 t parsley
• Butter

Preparation

Step 1

In heavy skillet, sauté shallots in butter for a minute. Add mushrooms and simmer until liquid evaporates, about 10 minutes.

Remove from heat and stir flour into mushrooms. Add cream and return to heat. Stir and cook until thick. Cool.

Add onion, lemon juice, salt and pepper. Blend together.

Spoon filling into phyllo cups, sprinkle with Parmesan and parsley, then dot with butter and bake at 350 degrees for 10 minutes.

Pop under broiler to brown.