Mushroom Tarts

By á-47539

Croustades with mushroom/shallot filling

Ingredients

• Loaf of thin white Pepperidge Farm bread
• 4 T butter
• 3 T finely diced shallots
• 1/2 lb finely chopped mushrooms
• 2 T flour
• 1 C cream
• 1/2 t salt
• 1/8 t cayenne
• 1 T finely chopped parsley
• 1 1/2 T finely chopped chives
• 1/2 t lemon juice
• Parmesan sprinkled on top

Preparation

Step 1

Roll bread thin with a rolling pin
Cut 2 rounds per slice with a small biscuit cutter
Grease mini muffin tin and press bread circles down in cups
Bake 10 minutes at 375, until golden but no more


Melt butter. Add shallots, 4 minutes, then mushrooms, stir until their moisture has evaporated.
Remove from heat, add flour, stir thoroughly.
Add cream and stir continuously over heat until mixture comes to a boil. Simmer 1-2 minutes more.
Remove from heat and stir in all other seasonings. Cool it and refrigerate.

Assembly
Place croustades on a cookie sheet
Put a little of the mixture in each with a little parmesan on top
Bake about 10 minutes at 350.