Sauté green onion in butter. Add minced mushrooms and sauté 15 minutes or until juices are gone.

Remove from heat and add flour. Stir 2 minutes.

Add heavy cream and return to heat and bring to boil. Simmer 2 minutes.

In a small bowl, combine salt, cayenne, parsley, chives, water and lemon juice.

Add chive mixture to the mushroom mixture. Combine and let cool. May be placed in the fridge up to 3 days.

Fill fillo cups with a spoonful of mushroom mixture. Bake 350 for about 12 minutes.

I know there are a few steps….but so worth it! And you can make ahead!!