Creamy mushroom and tarragon bites

First up, make the bread cups. This recipe makes two dozen:

Oh, and you need a mini-muffin pan to make these.

1 1-pound loaf sliced white bread. I like Milton's brand if you can find it.
1/2 stick melted unsalted butter

Preheat oven to 375.
Cut bread into 2-inch squares. I have a set of square cookie/pastry cutters and use one of those. You can just use a knife, too. I get two squares per bread slice.
Brush a light coating of butter on each side of bread.
Press the bread square into a mini-muffin tin making the sides fairly even.
Bake 5 to 8 minutes or until golden brown.

They can be made ahead and kept in airtight containers or frozen for up to three weeks.


For the filling (slightly modified from Cocktail food Deck recipe):

4 tablespoons butter
4 cups sliced brown (cremini or Italian brown) mushrooms
3/4 cup chopped onion
salt and pepper
1/4 cup dry white wine
1/4 cup creme fraiche or sour cream
2 tablespoons Parmesan cheese
2 tablespoons chopped fresh tarragon

Melt butter in large skillet.
Add mushrooms and onions, seasoning with salt and pepper.
Cook about 7 to 10 minutes, or until mushrooms start to brown.
Add wine and cook until liquid is absorbed, about 5 minutes.
Put mushrooms mixture in food processor with creme fraiche/sour cream, Parmesan and tarragon.
Pulse 4-5 times or until mixture is combined but not pureed.

I made the filling a week ahead and froze it. I took it out the night before the party and thawed it in the fridge. It worked great.

To assemble:

Spoon mixture into bread cups and place on baking sheet.
Bake in 400-degree oven until filling is hot.