Ingredients:
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 mushrooms, very finely chopped
4 tablespoons butter
2 tablespoons flour
1 cup whipping cream
3 tablespoons dry white wine
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
Directions:
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.
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).
Now make filling.
In a skillet, melt butter, then saute onions and mushrooms; stir and cook until all the moisture is evaporated.
Sprinkle with flour, then stir thoroughly.
Add cream, stirring 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 350F; spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet.
Heat in oven for 10 minutes, then put briefly under the broiler.
Servings: 8
Time preparation: 25 min.
Time total: 55 min.