Ingredients:
- 1 sheet puff pastry*
- 3 Tbsp chopped shallots or onion
- 1/4 cup margarine or butter
- 8 oz mushrooms, finely chopped (can use up to 16 oz mushrooms and still turns out good; just increase onion, parsley, salt and pepper to taste)
- 1/2 tsp all purpose flour
- 1 cup heavy whipping cream
- 2 Tbsp snipped fresh chives
- 1 Tbsp chopped fresh parsley
- 1/4 tsp salt
- Ground red pepper to taste
- Dash ground black pepper
- 2 Tbsp grated Parmesan cheese
- Sour cream (optional)
- Additional snipped fresh chives or parsley (optional)
- *OR French baguette thin slices, lightly toasted
- Roll out the sheet of puff pastry lightly. Cut out each sheet into 16 squares and place on baking parchment on sheet.
- For filling, in a medium saucepan cook shallots or onion in butter for 4 minutes. Stir in mushrooms; cook, uncovered, about 15 minutes or until most of the liquid has evaporated. Mix in the flour. Add whipping cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in the salt, black pepper, and red pepper. Add the optional chives, parsley, lemon juice if using. Adjust seasonings to taste.
- Spoon filling onto pastry, you can turn up the edges a bit to contain the filling; sprinkle with Parmesan cheese. Bake at 400°F for 12-15 minutes.
- If desired, top with more grated cheese, sour cream, additional chives or parsley.
