1/4 cup butter
1/4 cup finely chopped green onions
1/2 teaspoon curry powder
2-1/2 cups finely copped mushrooms
1 Tablespoon chopped fresh parsley
2 Tablespoons all-purpose flour
2/3 cup light cream
1 Tablespoon sherry or port
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf thinly sliced bread
1/3 cup butter, melted
1. Preheat oven to 425 degrees. In large skillet, melt 1/4 cup butter and add onions and curry powder. Saute until onions are soft. Add mushrooms and parsley. Cook over medium-high heat, stirring until moisture has evaporated. Stir in flour until well blended. Add cream and bring to a boil, stirring constantly. Reduce heat and simmer for 1 to 2 minutes or until thickened. Remove from heat. Add sherry and seasonings. Let cool. Cover and refrigerate until needed.
2. Remove crusts from bread slices. Flatten bread with rolling pin. Cut each slice into squares and fit into mini-muffin tin. Fill with mushroom mixture. Bake for 8 to 10 minutes or until crisp and golden.