24 slices toasting bread (yield 45-48)

Cut to fit buttered petite muffin tins (use small glass for cutter), then press bread in. Brown at 400 degrees for 10 minutes. Remove onto paper towel.

FILLING:

4 tbsp. butter
3 tbsp. finely chopped onion
1/2 lb. finely chopped mushrooms
1 clove finely chopped garlic
1 1/2 tsp. chopped chives
1 tsp. lemon juice
Butter and grated Parmesan cheese
2 tbsp. flour
1 c. heavy cream
1/2 tsp. salt
1 tbsp. parsley
Dash cayenne pepper

Saute onions and garlic in butter 4 minutes, add mushrooms and mix well. Cook slowly 10-15 minutes or until moisture has evaporated. Mix in flour. Immediately add cream stirring constantly 1 to 2 minutes until thick. Add seasonings. Cool with lid 1/2 hour.

Fill shells with mixture and freeze on cookie sheet, but do not cover. When frozen store in plastic bag. Heat at 350 degrees until warm through, after adding Parmesan to the top of each one.