The Best of Bridge

Ingredients:
Croustades:
24 very thin slices of white bread
2 Tbsp. butter 30 mL

Mushroom Filling:
3 Tbsp. onion, finely chopped 45 mL
1/2 lb. mushrooms, finely chopped 250 g
4 Tbsp. butter 60 mL
2 Tbsp. flour 30 mL
1 cup whipping cream 250 mL
3 Tbsp. dry white wine 45 mL
1/2 tsp. salt 2 mL
pinch cayenne pepper
1 Tbsp. finely chopped parsley 15 mL
1 1/2 Tbsp. finely chopped green
onion 22 mL
3 Tbsp. grated parmesan cheese 45 mL

Instructions:

Croustades: Generously butter small muffin tins. Flatten bread with rolling pin and cut a 3″ round from each slice. Carefully fit these into the muffin tins. Bake at 400 deg.F for 10 minutes, or until rims are lightly browned. Remove from tins and cool (may be frozen at this point).
Filling: In frying pan, melt butter, add onion and mushrooms. Stir and cook until all moisture is evaporated. Sprinkle with flour. Stir thoroughly. Add cream, stir constantly until it boils. Add wine, reduce heat and simmer a few minutes longer. Remove from heat, stir in salt, cayenne, parsley and green onion. Transfer to a bowl, cover and refrigerate until needed.
To Serve: Preheat oven to 350 deg.F (180 deg.C). Spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven 10 minutes, then briefly under the broiler. Serves 8 delighted guests.