 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
About these robust morsels, my husband likes to say, I bet you can't eat just one they're that good! And he's right. Folks always come back for more. Ingredients:
48 thin slices white bread, cut into 3-inch rounds |
1/2 cup butter, softened, divided |
3 tablespoons finely chopped green onions |
1/2 pound fresh mushrooms, finely chopped |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup heavy whipping cream |
2 tablespoons minced chives |
1 tablespoon minced fresh parsley |
1/2 teaspoon lemon juice |
1/2 teaspoon salt |
dash cayenne pepper |
2 tablespoons parmesan cheese, optional |
Directions:
1. Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
2. In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly.
3. Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned. Yield: 4 dozen.
|
|