Ingredients

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

Directions

In a frying pan, saute the mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk and cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up, about 5 minutes, stirring occasionally.

Crust 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.

Assembly:
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.