Sensational Mushroom Cups

Prepare the Mushroom Filling

2. Roughly chop the bella and white mushrooms.
3. Place the chopped mushrooms in a food processor and pulse until finely chopped, being careful not to over-process them into a mush.
4. Sauté the chopped white onion in a large pan over medium heat until softened.
5. Add the butter and olive oil to the pan and melt.
6. Add the chopped mushrooms to the pan with the onion and sauté until they release their liquid and it evaporates, and the mushrooms are cooked down.
7. Stir in the dried onion flakes, white wine, garlic powder, and thyme. Cook for a few more minutes until fragrant.
8. Once the mushroom mixture is cooked, pour in the heavy cream.
9. Add the Better Than Bullion chicken base in small increments, tasting after each addition, until the desired savory flavor is reached (be mindful of saltiness).
10. Sprinkle in flour, a little at a time, stirring constantly until the sauce thickens to your desired consistency.
11. Remove the mushroom mixture from the heat and let it cool completely in the refrigerator.

Prepare the Bread Cups

2. Preheat your oven to 350°F (175°C).
3. Lightly grease a mini muffin tin or use non-stick muffin tins.
4. Using a round cutter (the size will depend on your muffin tin), cut circles from the slices of white bread.
5. Gently press the bread circles into the cups of the muffin tin, forming little cups.
6. Bake the bread cups for about 10 minutes, or until they are lightly golden brown and firm.
7. Remove the bread cups from the oven and let them cool slightly.

Assemble and Freeze (Optional)

2. Once the mushroom mixture is thoroughly cooled, fill each baked bread cup with the mushroom mixture.
3. If you plan to freeze them, you can do so individually on a baking sheet first, then transfer them to a freezer-safe bag or container once solid.
4. Alternatively, you can shrink-wrap the individual frozen cups for longer storage (about 6 months in the freezer).

Baking Frozen Mushroom Cups

2. Preheat your oven to 350°F (175°C).
3. Place the frozen filled mushroom cups directly onto a baking sheet.
4. Bake for approximately 20-30 minutes, or until the filling is heated through and bubbly, and the bread is golden brown.