Shells:

2/3 cup butter
2½ cups flour
½ tsp salt
1/3 cup sour cream
1 egg, slightly beaten

Filling:

2 tbsp green onions, chopped
½ lb mushrooms, chopped
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1 cup heavy cream

Shells:

Cut butter into flour & salt. Add sour cream & egg. Cut with pastry blender until well-blended. Using 1 teaspoon dough, press into bottom and side of tart muffin pans. Bake at 400ºF for 12-15 minutes, or until golden. Remove from pan & cool.

Filling:

Sauté mushrooms and onions in butter. Stir in flour and salt. Add cream, stir until thick and smooth.

Fill shells, garnish with parsley and serve. Can be frozen. To heat from frozen: Heat 10 minutes @ 400º.