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Mushroom Tarts


By popular demand...  (and so I don't misplace it again!)


1/4 c butter
3 Tbs shallots
1/2 lb mushrooms
2 Tbs flour
1 c heavy cream
1/2 tsp salt
1/2 tsp cayenne pepper
1 Tbs fresh parsley, chopped fine
1 1/2 Tbs chives, chopped fine
1/2 tsp lemon juice
2 Tbs Parmesan Cheese

24 pcs thin white bread (Stroeman) (1 loaf)
2 - 4 Tbs butter

Clean and chop mushrooms.

Melt 1/4 c butter in pan and add mushrooms, flour and cream. Cook until starting to thicken. Stir in herbs and chill.

Melt 2 Tbs butter and use pastry brush to coat cupcake or muffin pans.

Use a cookie cutter or glass to cut circles in bread (approx. 3 inch).

Fit into pans and brush with more butter. Bake in 400 oven until lightly browned - remove and cool.

Place "crusts" on a cookie sheet - spoon in some cooled mushroom mixture and sprinkle with Parm cheese. Bake 375 - 400 until mixture "melts" and begins to "bubble" a little. Delicious hot or cooled to room temp.

NOTES:

1.) The cayenne has quite a "kick" to it, use less if you don't like that.

2.) If you would like thinner "crusts", roll flat with a rolling pin before fitting into pans.