Mushroom Cups

ingredients

Mushroom Filling:
4 T butter
3 T finely chopped shallots or green onions
1/2 cup finely chopped mushrooms (about 4 oz)
2 T flour
1 cup heavy cream
1/4 t. salt
1/8 t. cayenne pepper
1 T finely chopped parsley
1 1/2 T. finely chopped chives
1/2 t. lemon juice
2 T. Parmesan Cheese- for topping
You can use toast rounds, sliced toasted bread (like Pepperidge Farm) or buy ready make shells or cups. (That’s what I do; they are in the freezer section) You can double this recipe for a large crowd.

1
Melt butter and sauté the shallots and mushrooms. Cook 10 to 15 minutes until moisture evaporates. Sprinkle four over the mixture and stir in. Pour in cream stirring constantly. Bring to a boil. Turn down heat and simmer for 2 more minutes. Remove from heat and add seasonings, herbs and lemon juice.
2
Spread on bread or shells. Sprinkle with Parmesan cheese and dot with butter. May be frozen at this point. (Freeze on a cookie sheet, then remove and put in a zip lock bag.)
3
Bake at 325- 350 for 10 minutes until heated thoroughly and lightly browned. Serve hot.

Source: Barbara Lang