1/4 c. diced raw bacon
1 1/2 c. coarsely chopped mushrooms
1 tbsp. chopped parsley
1 tbsp. lemon juice
2 tsp. flour
1/8 tsp. black pepper

Saute diced bacon until crisp. Remove with slotted spoon; drain on paper towel. In remaining fat, saute the mushrooms for 2-3 minutes. Stir in parsley, lemon juice, flour and pepper. Add bacon. Mound on small toast rounds, pita bread triangles or use to fill tiny puff pastry shells or canape shells. Serve warm - follow directions of the shell package, or warm in 350 degree oven.