Mushroom Cups Recipe
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Category: |
Category: |
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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
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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. |
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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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