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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside. | 2. Filling: In a heavy skillet, saute shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered until all liquid has evaporated; about 10 minutes. | 3. Remove from heat and stir flour into mushrooms. Pour cream over and return to heat. | 4. Stirring constantly, bring to boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients. | 5. Let cool, then cover and refrigerate until cool. | 6. Bake: Preheat oven to 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet. | 7. ---------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pepperidge white bread	24	slices		-	-	-	-
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
butter	1/4	cup		342.0	15.714	10.686	28.8
mushroom	1/2		chopped	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
chive	1 1/2	1/2	minced	1.35	0.1957	0.1472	0.0329
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
parsley			minced	1.368	0.2405	0.1129	0.03
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.