1 package puff pastry (2 sheets)
1/4 cup butter
4 scallions, chopped
2 Tbs. chopped parsley
1/2 pound mushrooms
3 Tbs. flour
3/4 cup heavy whipping cream
1/4 tsp thyme
1/4 red pepper
1 1/2 tsp black pepper
1 tsp salt
1 Tbs. lemon juice
1/3 cup parmesan cheese
Thaw and unroll pastry. Using a drinking glass or cookie cutter, press out circles of dough and place in muffin tins and bake for 3 minutes in a 350 degree oven.
To make the filling, melt the butter in a frying pan, add mushrooms and shallots and sauté until they are soft. Reduce heat and add cream. Mix dry ingredients together in a mixing bowl, then add to the frying pan, whisking to prevent lumps. Finally, add lemon juice and remove from heat.
Spoon the filling onto the half-baked pastry, sprinkle Parmesan cheese over the top, and bake at 305 degrees for another 5 minutes, or until cheese melts and pastry begins to brown.
Makes 24 appetizers.
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