Mushroom Tartlets

24 slices of Pepperidge Farm thin white bread
2TBSP butter.

Pre-heat oven to 400 degrees
Cut a 3 inch round from each bread.  I use the top of the Lawyer's Seasoning salt, press down and remove the outside.
Brush inside of two miniature muffin tins with butter. Gently fit bread into each mold.  Bake 10 minutes until golden brown.

Filling:
3TBSP minced shallots, 1/4 cup butter, 1/2 lb. fresh mushrooms finely chopped, 2 TBSP flour, 1 C heavy cream, 1 1/2 TBSP minced chives, 1 TBSP minced parsley,
1/2 TSP lemon juice, 1/2 TSP salt, 1/8 tsp cayenne pepper.


Saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid is evaporated.  10 min. or so.  Remove from heat and stir in flour.  Pour cream over and return to heat.  Stirring constantly bring to boil and cook another minute until it becomes thick.  Remove from heat and stir in remaining ingredients.


Let cool, cover and refrigerate.  At this point you may spoon mixture into shells an freeze in their tins.  Once frozen, store in plastic bags.  Cook until they are heated through.