In a medium skillet, sauté green onions in butter.
Add minced mushrooms and sauté 15 minutes or until juices are gone.
Remove from heat and add flour; stir 2 minutes.
Add heavy cream, return to heat and bring to boil; simmer 2 minutes.
In a small bowl, combine salt, cayenne, parsley, chives, water and lemon juice.
Add chive mixture to the mushroom mixture.
Combine and let cool.
At this point, it may be placed in the refrigerator for up to 3 days.
Pre-heat oven to 350°F.
Fill filo cups with a spoonful of mushroom mixture.
Bake for about 12 minutes.
