1. Remove crusts from bread; reserve for another use. 2. With rolling pin, lightly roll slices to flatten. 3. Press into lightly buttered muffin cups to form cups with 4 points. 4. Brush lightly and sparingly with melted butter. 5. Bake in 375f degree oven for 5 to 8 minutes or until light golden. 6. (Toasted cups can be made ahead and stored in plastic bags in refriferator for up to 4 days. Return them to muffin cups before filling and baking.) In skillet, heat remaining butter over medium heat; cook onion and garlic (if using), stirring occasionally. 7. Add mushrooms and sausage; cook,stirring occasionally, for about 8 minutes or until sausage is no longer pink. 8. Add flour, salt, thyme, marjoram and pepper. 9. Stir until flour is blended with drippings. 10. Add cream and lemon juice; cook, stirring, for about 2 minutes or until mixture thickens. 11. Taste and add more salt, thyme or marjoram, if necessary. 12. Spoon sausage mixture into toasted cups and sprinkle with Parmesan. 13. Bake in 375f degree oven for 5 to7 minutes or until heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
