For Croustade:
Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
Filling:.
Melt butter in a large skillet and saute green onions for several minutes without browning.
Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
Remove from heat, sprinkle with flour and stir to coat the mushrooms.
Gradually add the cream and return to heat.
Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
Stir in all the other ingredients.
Transfer filling to a bowl, cover it and refrigerate until ready to use.
To Serve:.
Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
Sprinkle lightly with parmesan cheese and dot with butter.
Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
Serve hot.
