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1 to 1 1/2 lb. fresh mushrooms
2 tbsp. butter
1/2 tsp. salt
Butter for sauteing - several tbsp.
1 (8 inch) unbaked pie shell with top crust
Liquid from mushrooms and enough milk/cream to make 2 c.
1 tbsp. chopped onion
3 tbsp. flour
Dash of pepper

Saute the mushrooms and onions in the sauteing butter. Drain, saving the liquid. Make a cream sauce of the butter, flour and drained liquid, milk, cream. (Cream Sauce: Melt butter over medium-low heat, mix in the flour and stir until very lightly browned. Add liquid and cook, stirring, until of a creamy, thickened consistency.)

Add salt and pepper, then stir in the mushrooms and onion. Pour into pie shell, cover with top crust, seal edges and pierce top. Bake at 350 degrees for 40 to 50 minutes, until nicely browned. Serves 6.

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