Mushroom Duxelle in Toast Cups

DUXELLE  

¼ cup minced green onion (with tops)
2 Tblsp flour
1 Tbsp lemon juice 
1 cup heavy cream
4 Tbsp butter
2 Tblsp  parsley; minced
1 lb mushrooms; finely minced
1 Tblsp chives; minced
¼ teasp each; salt,pepper   
4 drops Tabasco sauce  
¼ cup minced onion 
8 oz (plus reserve) 2 oz Swiss cheese , shredded

PREP

Saute onions in butter 3 minutes
Add mushrooms/seasoning/and lemon. 
Cook , stirring often, until moisture evaporates.
Sprinkle with flour. Cook and stir 3 minutes
Gradually add cream and cook until thickened.
mix in Shredded Swiss cheese
Add parsley,chives,  Tabasco . Adjust seasonings and cool
Makes 1 ½ cup filling that can be frozen  (up to 1 month)

TOAST CUPS

Use cookie cutter to cut 2½ “ rounds out of supermarket bread  ( like Wonderbread )
Butter muffin tins.
Press bread rounds into muffin tins  ( press hard ). Holes can be filled in by pressing leftover bread into them)
Bake at 375° until brown  (about 10 minutes) . release and cool

ASSEMBLY

Fill cups with 1Tblsp of duxelle
sprinkle reserve Swiss cheese on top
heat in 325 oven for 12 minutes.
Serve warm

For a variation ,  I often add in 1/2 cup of shredded Dungeness crab meat or minced cooked bacon and chives