Savory Mushroom Cups

Recipe by Erin K. Brown
READY IN: 2hrs
SERVES: 15-30
YIELD: 30-45 cups




  • Wash and chop up all the mushrooms.
  • Peel and finely chop the shallots.
  • Melt the butter in a large stock pot.
  • Add shallots, cook until slightly browning (about 2 minutes).
  • Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
  • Throw in the flour and stir.
  • Add whipping cream and stir.
  • Remove from heat and toss in all of the spices, stir until uniform.
  • Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
  • Preheat oven to 350 degrees.
  • Spoon mushroom filling into toast cups (see instructions for toast cups below).
  • Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
  • Serve hot.
  • Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.