8 oz. fresh mushrooms, finely chopped
3 tbsp. finely chopped shallots or onions
4 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
3/4 to 1 c. half and half
1 tbsp. dried parsley
Parmesan cheese

Saute mushrooms and shallots in butter over low heat until most of liquid has evaporated. Remove from heat and add flour and salt, stirring thoroughly. Add half and half and parsley; simmer until thickened. Cool.

TOAST CUPS:

24 slices very thin bread
Softened butter

Cut a 2 inch circle from each slice of bread; flatten with hand, pressing down firmly (or use rolling pin). Carefully place in a buttered miniature muffin pan, shaping bread rounds into cups. Bake at 375 degrees for about 10 minutes until light brown. Fill toast cups with filling, sprinkle with Parmesan cheese and bake at 350 degrees about 10-12 minutes until hot.