Mushroom Tarts

First, you make the mushrooms:

4 T butter in a large skillet
Add 1/2 C minced onion and cook until translucent.
Add 1.5 lbs mushrooms, coarsely chopped and a few good shakes of dried thyme. Cook 15 minutes, or until brown and dry. This can be refrigerated for up to 2 days, or frozen.

Then, make the tart shells:

Preheat oven to 400 degrees.
Brush 1/2 C softened butter into the cups of two mini-muffin pans.
Using a 2 1/2" biscuit cutter, cut out circles from two loaves of white bread. Carefully work the bread circles into the cups (so the bread doesn't rip) and then press them firmly into the cups. Bake 10 minutes and cool on a wire rack.

Spoon the mushrooms into the shells and toss on a dollop of sour cream. Good served warm or at room temperature.

Makes about 40.