Mushroom Croustades

This recipe is from my friend Karen Calanchini of Redding, California.

Croustades
Mushroom Filling
2 tablespoons freshly grated Parmesan cheese
2 teaspoons minced fresh parsley leaves
Butter, room temperature

Prepare Croustades and Mushroom Filling. Preheat oven to 350 degrees F. Place prepared croustades on baking sheets (no need to thaw), and fill each with a heaping tablespoon of the Mushroom Filling. Sprinkle with Parmesan cheese and dot with butter. Bake approximately 10 minutes or until heated and cheese is melted.

Makes 18 Mushroom Croustades (allow two or three per serving).

CROUSTADES:
2 tablespoons butter, room temperature
18 slices fresh, thin-sliced white bread

Preheat oven to 375 degrees F. Coat the inside of 18 (2-inch) muffin cups with the butter. Using a 3-inch plain round cutter, cut out a circle from each bread slice. Using fingertips, press a circle of bread gently but firmly into each muffin cup so that it fits snugly. Bake 10 minutes until bread is golden brown. Remove from oven and cool. NOTE: These may be wrapped and frozen at this point.

MUSHROOM FILLING:
4 tablespoons lightly salted butter
3 tablespoons finely chopped, peeled shallots or green onions
1/2 pound fresh mushrooms, chopped fine
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne (red) pepper
1/4 cup finely chopped fresh parsley, or 1 tablespoon dried parsley flakes
1/3 cup finely snipped fresh chives or 1 1/2 tablespoons dried chives
1/2 teaspoon fresh lemon juice
2 tablespoons freshly grated parmesan cheese
1 tablespoon butter, cut into tiny pieces

In a large frying pan, melt the 4 tablespoons butter. Add shallots and cook three minutes stirring frequently. Add mushrooms, increase heat to moderately high and cook 8 to 10 minutes, stirring frequently until some water cooks out of mushrooms and is evaporated. Remove skillet from heat. Sprinkle flour over mushrooms and stir in. Put skillet over moderate heat, gradually stir in cream and then cook, stirring constantly, until mixture thickens and simmers for 2 to 3 minutes. Remove from heat, stir in salt, cayenne, parsley, chives, and lemon juice. NOTE: Mixture may be refrigerated at this point for 1 to 2 days.