Bomb Shelter Croustades

• Croustades
• 24 slices very thin sliced white bread (low calorie bread is the perfect size)
• 2 tablespoons butter
• Mushroom Filling
• 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 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

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 wine, 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.

croustades, white bread, butter, mushroom filling, onions, mushroom, butter, flour, whipping cream, white wine, salt, cayenne pepper, parsley, green onions, parmesan cheese

Taken from www.food.com/recipe/bomb-shelter-croustades-16322 (may not work)