Individual Mushroom Pies

These were a big hit at dinner this evening. The preparation was minimal, the results phenomenal. These are quite rich, and should be served with something piquant.

You Will Need:

1/4 cup butter or chicken fat (or if you're lucky enough to have it, goose. Yes, I am lucky).

1 lb. mushrooms, diced

2-3 large shallots, thinly sliced

1/4 cup flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup light cream (half and half)

1 cup chicken broth

2 tablespoons dry sherry

single pie crust, prepared

Preheat oven to 400 degrees F.

Grease 4 large ramekins and place on a tray, or in a dish.

Melt the fat or butter in a large frying pan. Cook the shallots until soft, but not browned. Add the mushrooms and cook until soft. They will give off quite a bit of water-this is OK.

Sprinkle with the flour, salt and pepper. Slowly stir in the cream and the chicken broth. Bring to a boil slowly, over medium heat and keep stirring (a wooden spoon works well for this). Cook a couple minutes until it reduces slightly.

Remove from heat and stir in sherry.

Spoon carefully into the ramekins.

While still hot, top each ramekin with a pie crust and slit to allow steam to escape. Note-these will run over in the pan, so be sure to place something beneath it.

Bake fifteen to twenty minutes or until tops are done.