Mom's Mushroom Croustades

My Mom has been creating these wonderful bursts of tangy, crunchy and savory delights for as long as I can remember. We always make these hors d'oeuvres when we have a party and they're always a hit! You can make these ahead of time, they freeze well for up to a couple of months.

Filling:

3 tbsp minced green onion

4 tbsp melted butter

1/2 lb minced mushrooms

2 tbsp flour

1 cup heavy cream

1/2 tsp salt

1/8 tsp Cayenne Pepper

2 tsp Parsley

2 tbsp minced chives

2 tbsp water

2 tbsp lemon juice

For the Crust:

1 loaf of white sliced bread

1/4 cup melted butter

For the Crust or Croustades:

Trim the crusts from the bread slices. With a rolling pin flatten each bread slice and cut into 4 even squares. Using small-sized muffin tins, place 1/2 tsp melted butter into each muffin cup. Gently push each bread square into muffin cups. Bake croustades at 350 degrees until golden brown.

In a skillet saute green onions in butter. Add minced mushrooms and cook for 10 - 15 minutes or until moisture is gone. Remove from heat and add flour, stirring until well blended. Add the heavy cream, bring to a boil and simmer on medium-high heat for 2 minutes, stirring frequently. Remove from heat. Soak salt, cayenne, parsley and chives in 2 tbsp water and the lemon juice. Mix well and cool. Set aside.

Fill each croustades with about a tablespoon of the mushroom mixture. Bake at 350 degrees for 8 - 10 minutes.