Mushroom Croustades

1 loaf white bread, sliced
2 tbsp soft butter
1/4 cup butter
3 tbsp finely chopped shallots

1/2 lb mushrooms, finely chopped
2 tbsp flour
1 cup heavy cream
1/2 tsp salt
1/8 tsp cayenne
1 tbsp chopped parseley
1 tbsp chopped chives
1/2 tsp lemon juice
3 tbsp grated parmesan cheese

Cut 3-inch rounds from each side of bread. Coat the inside of muffin tins with soft butter. Fit rounds into tins and bake at 400 degrees for 10 min or until lightly browned. Remove and cool. Melt 1/4 cup of butter. Saute shallots over medium heat for 3 min. Stir in mushrooms and cook 10-15 min until moisture has evaporated. Sprinkle flower over mushrooms and stir. Add cream, all at once; bringing to a boil, lower heat & simmer until thickened. Add salt, cayenne, parsley, chives and lemon juice. Fill each croustade with mushroom filling, sprinkle with chease and place on a cookie sheet. Heat at 350 degrees for 10 min. Serve hot.

Tags: crustades, mushroom