Instructions: Heat oven to 350 degrees. Melt butter in large skillet over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.

Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup. Spoon 1 heaping teaspoon mushroom mixture into each cup.

Bake at 350 degrees for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Store in refrigerator.

Yield: 24 tartlets

NOTES : Ingredient Substitution: To give these tartlets a different flavor, use a few shiitake or cremino mushrooms in place of some of the button mushrooms.

Kitchen Tip: To easily mince garlic, lay the peeled cloves on the cutting board, crush them flat with the side of a broad knife blade, then chop.

Make-Ahead tip: Form the crescent dough shells and prepare the filling ahead. Cover and refrigerate them separately for up to two hours. Fill the shells just before baking.

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