Mushroom Tarts

3 Tbsp. minced shallots

1/4 cup butter

1/2 pound fresh mushrooms, finely chopped

2 Tbsp. flour

1 cup heavy cream

1 1/2 Tbsp. minced fresh chives

1 Tbsp. minced fresh parsley

1/2 tsp. lemon juice

1/2 tsp. salt

1/8 tsp. cayenne pepper

24 slices white bread

Cut 24 slices of thin white bread into 3" rounds. Brush the insides of mini muffin tins with butter. Gently fit the bread rounds into muffin tins to form cups. Bake at 400 degrees for 10 minutes or until lightly browned. Cool completely.
Saute shallots in a heavy skillet in butter for about 1 minute. Stir in mushrooms and simmer, uncovered, until all the liquid is evaporated. (About 10 minutes) Remove from the heat, stir in flour. Then, add cream and return to heat. Bring back to a boil, while stirring constantly, until the mixture becomes very thick. Remove from the heat and add the rest of the ingredients. Cool to room temperature, then cover, and put in the refrigerator. When cooled, spoon into toast cups and either freeze in mini muffin pans(then store in the freezer in a freezer bag) or sprinkle with freshly grated Parmesan cheese and minced parsley, and dot with butter. Bake at 350 degrees on a cookie sheet. At the end, they can be browned under the broiler if you wish. Serve immediately. This makes 2 dozen. Can be made ahead of time and frozen. They need to thaw before baking.