Cajun Mushroom Cream Filled Patty Shells

Submitted by Cindy Metherel LeGrier

 

Makes 24 servings

 

PATTY SHELLS

1/4 cup butter, melted

24 slices sandwich bread (white or brown...whichever you prefer)

 

Using a pastry brush, coat the inside of 24 muffin tins with melted butter. Set aside.

 

Using a 2" round cookie cutter (or glass, etc) cut a round from the center of each slice of bread.  Press each round gently into the buttered muffin tins, pressing snugly against bottom and sides to form a cup. Note: if bread tears, patch with a small piece of bread from scraps.

 

Bakes shells 8-10 minutes (or until lightly browned) at 400F. Remove from muffin tins and cool on wire rack.

 

FILLING

2 tbsp. butter

4 green onions, diced

1 tbsp. dry parsley flakes

1/2 pound mushrooms, diced

3 tbsp. all purpose flour

3/4 cup whipping cream

1 tbsp. lemon juice

2 tsp. black pepper

1 tsp. seasoning salt

1/4 tsp. ground thyme

1/4 tsp. cayenne pepper

24 baked patty shells

1/4 cup parmesan cheese

 

Heat frying pan over moderate-high heat until hot. Add butter, green onions and parsley. Cook for 2 minutes, stirring often.

 

Add mushrooms. Cook until almost all of the liquid has evaporated.  Sprinkle flour over mushroom mixture. Mix well. Cook for another 2 minutes, stirring constantly. Note: mixture will be very dry.

 

Combine whipping cream, lemon juice, black pepper, seasoning salt, thyme & cayenne pepper. Pour into mushroom mixture. Stir until blended.

 

Place patty shells on a baking sheet. Fill each with mushroom filling. Distribute Parmesan cheese evenly over each one.

 

Bake in a preheated 350F oven for 10 minutes.

 

Serve hot.