Saute mushrooms, onion and parsley in butter until soft but not brown. Add champagne and reduce until dry. Cool completely. In food processor, combine mushroom mixture, Parmesan cheese and salt until finely chopped. With machine running, add cream. Pipe mixture into tiny tart shells or onto crackers. Decorate with parsley leaf.
Makes filling for two dozen 2-1/2 inch tarts.
Cajun Country -- New Iberia, Louisiana