Melt butter in heavy skillet. Add mushrooms and onions and cook over medium-high heat until mushrooms give off their liquid. Add wine and cook over high heat until wine is evaporated. Reduce heat to medium-high and add cream and basil. Cook, stirring, until thickened. Season with salt and pepper. Spoon mushroom mixture into cooked pastry shells. Top each with a cherry tomato half, cut side up. Place in preheated 400-degree oven and cook, watching carefully, until edges of tomato curl slightly, 5 minutes or less. Remove from oven. Garnish with parsley and serve immediately.

Preheat oven or toaster oven to 350 degrees. Heat the butter in a small skillet and saute the onion until tender. Place the rice in a medium-size bowl; add the onion mixture, apricots, salt, pepper and nuts. Mix well.

Preheat the oven to 350 degrees. Lightly butter a small shallow baking dish. Place the onions in the dish and drizzle the honey over the onions. Dot with butter and pour in the chicken broth. Season with salt and pepper. Bake for about 20 minutes until tender-crispy. Pass under the broiler for 30 seconds to brown tops.