Use a round cookie cutter to get 2 rounds from each slice of bread and fit them into small lightly greased muffin tins. Bake in 400 degree oven for 10 minutes or until toasted. Let cool. Use food processor. Mix together cheese, egg yolks, egg, butter, onion, salt and garlic until smooth. Stir in mushrooms. Spoon into toast shells. Place on a tray and freeze. When firm, wrap croustades in foil and store in freezer until needed. Before serving, bake frozen croustades on baking sheet in 375 degree oven for about 10 minutes or until heated through. If desired, broil until lightly browned. Makes approximately 60 to 90 depending on cookie cutter size.
