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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From my collection of handwritten recipes 1960's. Ingredients:
1 lb whole fresh mushrooms |
1 tablespoon flour |
4 tablespoons butter |
1 1/4 cups light cream |
1/4 cup dry sherry |
1/4 teaspoon salt |
1/8 teaspoon nutmeg |
3 beaten egg yolks |
4 frozen patty shells, baked |
Directions:
1. Wash mushrooms; remove stems. Coat mushroom stems and caps with the flour; brown in butter about 5 minutes, until all moisture has evaporated. Add cream, sherry, salt and nutmeg; cook, uncovered, about 2 minutes, till heated through. Add a little of the hot mixture to beaten egg yolks; stir into mushroom mixture and cook, stirring constantly, till mixture bubbles. Cook 2 minutes more. Serve in warm patty shells.
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