18-24 slices white bread, cut into 3 inch rounds

FILLING:

2 tbsp. finely chopped shallot
1/2 lb. mushrooms, finely chopped
2 tbsp. flour
1 1/2 tbsp. finely chopped chives
1/2 tsp. salt
Ground red pepper
1/4 lb. sweet Italian sausage
1 c. whipping cream
1/2 tsp. lemon juice
2 tbsp. grated Parmesan cheese

Preheat oven to 400 degrees. Roll each bread round to flatten. Fit into muffin cups and bake about 8 minutes, until lightly browned. Let cool on wire rack (can be made ahead and frozen).

FILLING: Melt butter in heavy skillet over medium heat. Add shallot and saute until browned. Blend in mushrooms, stirring constantly until liquid (not butter) is evaporated, about 10 minutes. Sprinkle with flour, chives, parsley, salt, and red pepper. Add sausage, stirring, until browned. Pour in cream and bring to low boil. Reduce heat and simmer until mixture thickens, 3-5 minutes. Remove from heat, stir in lemon juice. Spoon into croustades, top with Parmesan cheese. Bake at 350 degrees for about 10 minutes, until cheese melts. Serve immediately.