lissa's toast cups

1 lb sliced bread
2 T butter
2 or 3" biscuit cutter

Grease mini muffin tin and press bread into each place. bake at 400 degrees for 10 minutes. can store up to 3 weeks in airtight container.

Filling:

4 T butter
3 shallots, minced
1/2 lb finely chopped mushrooms
2 T flour
1/2 c heavy cream
3 T chives
2 T chopped parsley
1/2 t salt
1/2 t lemon juice
1/8 t cayenne
2 T parmesan cheese

Melt butter, add shallots, cook 2 min. Add mushrooms and cook 10=15 min. Sprinkle flour over mixture, cook 2 mint. turn heat to high and add cream, cook and boil 3 min., stirring. remove from heat, add rest x cheese, fill cups, sprinkle cheese on top. bake 350 10 min.