MUSHROOM CROUSTADES

FOR THE CROUSTADES:
12 slices thin white bread
4 tbsp butter, softened, divided use
FOR THE FILLIING:
1/2 lb mushroom
3 green onion, coarsely chopped
2 tbsp flour
1/2 tsp salt
1/8 tsp cayenne
1 tsp fresh parsley clusters
1 tsp lemon juice
1 cup light cream, heated
2 tbsp grated parmesan cheese
fresh parsley sprigs (for garnish)

TO PREPARE THE CROUSTADES:
Preheat oven to 400 degrees F.

Trim crusts from bread slices. Butter the insides of 12 (3-inch) muffin-pan cups generously with 2 tablespoons of the soft butter. Press a slice of bread into each cup and mold it to fit with fingertips.

Bake in hot oven (400 degree F) for 10 minutes. Remove and set aside to cool.

TO PREPARE THE MUSHROOM MIXTURE:
Wipe and trim mushrooms. Cut in half, if large. Put 1/3 of the mushrooms at a time into blender container. Cover and blend on low speed for 2 seconds. Empty chopped mushrooms into a medium-size heavy saucepan and repeat until all mushrooms are coarsely chopped.

Put the remaining 2 tablespoons butter, green onions, flour, salt, cayenne, parsley, and lemon juice into blender container. Add the hot cream. Cover and blend on high speed for 3 seconds. Empty into saucepan.

Cook over medium heat 3 minutes, stirring constantly. Taste and add additional seasonings, if you wish. Cool, then chill thoroughly.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Fill each croustade with a heaping tablespoon of the chilled mushroom mixture; sprinkle each with a little of the grated parmesan cheese.

Bake at 350 degrees F for 10 minutes.

TO SERVE:
Serve hot with a sprig of parsley tucked into the side of each.

Servings: 6
Source: Magazine Clipping