Mushroom Croustades

For Croustades: Preheat oven to 350 degrees F.

Using a pastry brush, coat inside of miniature (2-inch diameter) muffin cups with melted butter. Set aside.

Using a 2-1/2-inch round cutter, cut a round from each slice of bread. Save scraps from bread to dry for breadcrumbs. Push each round gently into butter muffin cups, pressing snugly against bottom and sides. If bread tears, patch with a small piece of bread from scraps. Pat patches in firmly.

Bake the shells in preheated oven until lightly browned, about 10-12 minutes. Remove from muffin pans and cool on wire racks. When completely cooled, shells may be packed in plastic freezer bags and frozen for up to 3 months. Or fill for immediate use.

For Mushroom Filling. Melt the 1/4 cup unsalted butter in a heavy 10 inch skillet over medium heat. Add green onions and parsley. Cook over medium heat until vegetables are wilted, about 3-4 minutes.

Stir In mushrooms. Cook 10 minutes, or until mushroom liquid evaporates. Sprinkle flour over mixture, stirring until blended. Cook 2 minutes, stirring. Mixture will by very dry.

Stir In whipping cream, thyme, cayenne, black pepper, salt and lemon juice, stirring to blend in all of flour. Reduce heat to low and cook 5 minutes or until thickened.

Preheat oven to 350 degrees F. Place the croustades on an ungreased baking sheet. Fill each with some of the mushroom filling. Top with a little Parmesan cheese and 1/4 teaspoon of the softened butter.

Bake in preheated oven until filling is bubbly, about 7-10 minutes. Serve hot.