Mushroom Croustade Appetizers
- Melt butter in saucepan. Sauté mushrooms and onions until tender and mushroom liquid has evaporated. Blend in flour and salt.
- Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Remove from heat.
- Stir in parsley and lemon juice. Cover and refrigerate until serving time. Divide mixture evenly among toast cups. Bake 24 at a time in a preheated 350°F oven for 15 minutes. Garnish with parsley to serve.
- Toast Cups: Brush melted butter over slices of bread that have been cut into 3 inch circles (use a cutter or cup). Press into buttered muffin tins (small size). Brush with more butter and bake at 400°F for 12-15 minutes or until crisp. Remove from pans.