Bomb Shelter Croustades

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 24 slices very thin sliced white bread (low calorie bread is the perfect size)
• 2 tablespoons butter
• 3 tablespoons onions, very finely chopped
• 1/2 lb mushroom, very finely chopped
• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup whipping cream
• 3 tablespoons dry white
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 tablespoon finely chopped fresh parsley
• 1 1/2 tablespoons finely chopped green onions
• 3 tablespoons grated parmesan cheese

Recipe

• 1 first, make the croustades: generously butter small muffin tins, then cut a 3-inch round from each slice of bread and carefully fit into the muffin tins.
• 2 bake in preheated 400f oven for 10 minutes, or until rims are lightly browned; remove from tins and cool (may be frozen at this point).
• 3 now make filling.
• 4 in a skillet, melt butter, then saute onions and mushrooms; stir and cook until all the moisture is evaporated.
• 5 sprinkle with flour, then stir thoroughly.
• 6 add cream, stirring constantly until it boils.
• 7 add , reduce heat, and simmer a few minutes longer.
• 8 remove from heat; stir in salt, cayenne, parsley and green onion.
• 9 transfer to a bowl; cover and refrigerate until needed.
• 10 to serve, preheat oven to 350f; spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet.
• 11 heat in oven for 10 minutes, then put briefly under the broiler.