Mushroom Tartlets

By Cyndi645

Ingredients

• 12 slices white and rye bread
• 1/2 c softened butter
• 1/2 lb finely chopped mushrooms
• 2 T minced onion
• 1 T beef bouillion
• 2 T wondra flour
• 1 c heavy cream
• 1 T freeze dried chives
• 2 tsp parsley flakes
• 1/2 tsp lemon juice
• 1/4 tsp salt
• 1/8 tsp cayenne
• parmesan cheese

Preparation

Step 1

Cut bread into rounds with cookie cutter. Spread softened butter on one side. Fit the bread rounds into small sized muffin cups (bite size) and press down gently to form a cup shape with butter side down. I have been using a Williams Sonoma Tablespoon to gently press the bread rounds into the muffin cup so they don't break apart. Bake at 400 degrees for about 8-10 minutes, till lightly toasted. Melt 1/4 c butter and add mushrooms, onion and bouillion. Cook, stirring till all moisture evaporates. Reduce heat and add Wondra, seasonings and cream. Play it by ear with the cream, should be thick not soupy, I've been using less, around 3/4 cups. Filling should be thick so it doesn't run out of cups. Spoon into bread cups. Sprinkle with parmesan and dot with a small pat of butter.

Bake at 350 degrees for 10 minutes. Serve hot.

A triple reciple makes 48.