TOAST CUPS WITH MUSHROOMS
Steps:
- The Toast Cups: Cut circles out of the bread slices using a cookie cutter about 2 ½ inches in diameter, or an empty can - the circles don't have to be neat. Flatten each piece with the palm of your hand. Brush both sides of each slice with a little melted butter and press the slices into the muffin tins, trying not to make holes in the bread.Bake the cups in a 350º oven until they just begin to brown - about 15 minutes. Let them cool in their pans for a minute or so. Then remove the toast cups - they will pop right out - and let them cool completely. You can freeze the cups now or after they have been filled. The Mushroom Filling: Remove any tough ends from the mushroom stems and chop the mushrooms finely. Sauté the mushrooms and scallions in the butter until the mushrooms are cooked and have given off most of their liquid. Stir in the tarragon, Worcestershire sauce, lemon juice and cream cheese. Add salt and pepper to taste, and refrigerate the filling until it is cold. Put a heaping teaspoon of filling into each cup. (You can freeze the cups now if you like; they keep beautifully.) Bake in a 350º oven for about 10 - 15 minutes, depending on whether or not you have frozen them. (They don't need to cook, only to heat through.) Sprinkle on a few chopped herbs and serve. Variations: 1. Substitute crabmeat for some or all of the mushrooms. If your cupboard only has tuna, not crab, use it. 2. For a delicious quickie for those who like spicy fare, use a good horseradish cheese spread. Watch the cups carefully; they take only a few minutes to cook. 3. Use grated Gruyère, or cheddar, cheese. Mix one egg into a cup of cheese and add enough cream to make the mixture into a paste. Bake until puffed and lightly browned - about 15 minutes.
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