Oysters:
1/2 pound button mushrooms, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon celery salt
Pepper
1 teaspoon lemon juice
1 cup fresh oysters, drained and chopped
Crust:
1 1/2 ounces cream cheese
4 tablespoons butter (1/2 stick)
1/2 cup all-purpose flour
Freshly chopped parsley, for garnish
Grated Parmesan, for garnish
Oyster Preparation:
Preheat oven to 350 degrees F.
Soften cream cheese and butter and blend well in a medium bowl. Stir in flour to form dough. Transfer dough into a plastic kitchen bag and chill in refrigerator for 1 hour. Remove from fridge and shape into 7 balls about 1/2-ounce each. Flatten and place in an ungreased 4-ounce cup muffin tin. Bake 30 to 40 minutes, or until golden.
Fill crusts with oyster filling; garnish with parsley and Parmesan. Serve hot.
Tip: For a quicker recipe, a store-bought mini-pie crust may be substituted.
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