| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Lu’s recipe, Mushrooms |
6 |
Servings |
INGREDIENTS
| 24 |
sl |
White bread flour |
| 3 |
tb |
Onions; chopped |
| 1/4 |
c |
Butter |
| 1 |
c |
Mushrooms; finely chopped |
| 2 |
tb |
Flour |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Chives; chopped |
| 1 |
tb |
Parsley; chopped |
| 1/2 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Red pepper |
|
|
Pepper to taste |
| 2 |
tb |
Parmesan cheese; grated |
INSTRUCTIONS
1. Cut 2 1/2 inch rounds from bread slices, press rounds into a lightly
greased small muffin tins.
2. Bake for 10 mintes at 400 degrees or until golden brown.
3. While bread is baking, suate onions in butter for about 4 minutes or
until softened. Add mushrooms and cook for about 15 minutes or until most
of the liquid had been absorbed.
4. Stir in flour, mix well, stir in whipping cream and continue to cook
over medium heat until sauce has thickened.
5. Remove mushroom mixture from heat, stir in chives, parsley, lemon juice,
red pepper, and black pepper.
6. Place cooked bread cups in a baking dish, spoon filling into cups,
sprinkle with parmesan cheese and bake uncovered at 350 degrees for 15
minutes or until hot.
Posted to recipelu-digest Volume 01 Number 164 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997
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