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.