3 Tbs. butter
1 shallot, peeled and minced
1/2 lb. mushrooms
1 Tbs. lemon juice
1 1/2 cup Gruyère cheese, grated
1 egg, beaten
1/2 cup heavy cream
Salt and white pepper
12 to 13 slices of thin white bread, cut into 2 1/2-inch rounds

Heat butter in medium skillet. Add shallot and cook over low heat for 5 minutes, and add mushrooms. Cook until mushrooms become tender (about 20 minutes), and stir in lemon juice and salt and pepper; set aside. Then, combine cheese, egg, and cream with salt and pepper.

Preheat oven to 550 degrees. Butter bread on one side and place on slightly greased baking sheet. Drop a dollop of the mushroom mixture onto each bread slice, and top with 1 to 2 tablespoons of the cheese mixture. Bake until cheese mixture browns slightly. Serve warm.