Recipe by John and June Short, as reported by Helen Dollaghan in the Jan. 17, 1971, edition of the Denver Post. (Shown here in-process, without the crust.)
Ingredients
1 3/4 pounds fresh mushrooms
4 tablespoons margarine
Salt and pepper to taste
Juice from 1/2lemon
4 tablespoons flour
1 1/2 cups chicken bouillon
1/2 cup Madeira wine
1/2 cup evaporated milk
Pie crust pastry for top (use your favorite recipe; you may also substitute biscuits)
Directions
Preheat oven to 450 degrees. Wash, dry and trim stems from mushrooms. Cut large mushrooms in halves. (Save stems for use in casseroles and other dishes.) Melt margarine. Add mushrooms. Sprinkle with salt, pepper and lemon juice. Simmer, covered, 10 minutes, stirring frequently. Put mushrooms in greased pie plate (9-inch size). Add two tablespoons margarine to juices in skillet. Blend in flour. Cook over moderate heat, stirring, a few minutes until smooth. Add bouillon. Continue to cook, stirring until thickened. Add Madeira and evaporated milk. Cook a few minutes longer, stirring, until thickened. Season to taste with salt and pepper. Pour sauce over mushrooms. Cover top with a circle of your favorite pie pastry, sealing it around edges of plate. Make a few slits in pastry to allow steam to escape. Brush pastry with beaten egg whites. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 10 to 15 minutes or until crust is golden brown. (Put a piece of foil on bottom oven rack to catch drippings.)
