18 slices white bread
2 tbsp. softened butter
4 tbsp. butter
3 green onions, chopped (save tops)
1/2 lb. fresh mushrooms, chopped
2 tbsp. flour
1 c. whipping cream
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. parsley, chopped
1 1/2 tbsp. onion tops, chopped
1/2 tsp. lemon juice
2 tbsp. Parmesan cheese

Butter muffin tins with 2 tablespoons softened butter. Cut bread into 3" rounds. (I use a tuna can.) Push bread into muffin tins. Bake at 400 degrees for 10 minutes or until toasty brown. Cool.

Brown onions in 4 tablespoons butter for 4 minutes. Add mushrooms; cook until all moisture is gone, 15 minutes. Remove from heat. Sprinkle with flour. Stir until well blended. Stir in cream; return to stove and simmer until thick, stirring constantly. Cook for 2 minutes, after thickened. Remove from heat. Add salt, pepper, parsley, onion tops and lemon juice. Cool. Fill bread cups, sprinkle with Parmesan. Bake on cookie sheet for 10 minutes at 350 degrees.

(Mushroom mixture can be made ahead of time and frozen. Bread cups can also be made a few hours ahead of serving.)