20-24 thinly sliced white bread
3 tbsp. chopped shallots or onion
1/4 c. butter
3/4 lb. mushrooms, finely chopped
2 tbsp. flour
1/8 tsp. cayenne
1 tsp. salt
1/8 tsp. pepper
1/2 c. half & half
1 tbsp. chives
1 tbsp. parsley
1/2 tsp. lemon juice
Butter & oil for grilling

Cut each slice of bread with a biscuit cutter into 4 (1 3/4 inch) rounds. Saute onion in butter. Add mushrooms, saute until all moisture is cooked out of mushrooms. Add flour; stir until thick. Add cayenne, salt, pepper, chives, parsley, lemon juice and half & half. Cook until thick. Spread 1 teaspoon of mixture on half the bread rounds and top with other half.

Melt butter and oil on a griddle or in a fry pan (enough to just coat the bottom) and grill sandwiches until brown and crisp. These keep in the refrigerator a few days or in the freezer longer. Just thaw and reheat in 325 degree oven until crisp, about 15 minutes; do same if refrigerated. Adding more butter and oil (in equal portions) as needed.