• In a large skillet over medium-high heat, melt butter. Add onion
and garlic, and cook until onions are soft, approximately 6 minutes.
Add mushrooms. Cook until mushrooms are tender and
beginning to brown, 15 to 20 minutes.
• Add rice, stirring until combined. Add cream, parsley, salt,
lemon zest, pepper, and paprika, stirring until well combined.
• Remove and discard centers of pastry shells. Fill each pastry
shell with mushroom mixture.
• Garnish with enoki mushrooms and parsley, if desired. Serve
*Regular butter may be substituted.