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Mushroom Cups Recipe

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This recipe for Mushroom Cups, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Mann
Added: Friday, October 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 slices thin white bread
4 T. butter
3 T. onion, finely chopped
1/2 lb. fresh mushrooms, finely chopped
2 T. flour
1/2 c. heavy cream
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 T. parsley, chopped
1 T. chives, minced
1/2 tsp. lemon juice
2 T. grated cheese

Directions:
Directions:
Cups: coat mini-muffin tins with butter. Roll bread slices and then cut with a 3" round cookie cutter; press slices of bread into muffin tins. Bake at 400 F. for 10 minutes or until light golden brown. Cool and remove from muffin tins.

Filling: melt butter in large skillet and add onion, stirring constantly until transparent. Stir in mushrooms and cook over low heat until all moisture disappears.; drain, if necessary. Remove from heat. Sprinkle flour over onion and mushrooms; add cream and bring to a boil. Reduce heat and cool a few minutes; add seasonings and lemon juice. Filling may be frozen.

Fill cups with filling and place on a cookie sheet; sprinkle grated cheese on top; bake at 350 F. for 10 minutes.

Number Of Servings:
Number Of Servings:
12 - 18
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The cups can be prepared ahead of time and frozen in a plastic bag....... toast points work well, too. Pepperidge Farm or Country White bread work best.

 

 

 

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