1 (8 inch) baked pie shell
3 tbsp. flour
3 tbsp. butter
1 c. light cream
1 lb. fresh mushrooms, sliced
2 tbsp. butter
1 clove garlic, pressed
2 or 3 minced shallots
2 egg yolks
1 tbsp. light cream
Salt and pepper to taste
2 tbsp. white wine
1/2 c. Swiss cheese, grated

Make very thick cream sauce of flour, butter and cream. Cool. In a stainless or enameled skillet saute the mushrooms with garlic and shallots. Drain off any excess liquid. Add mushrooms to cream sauce plus the egg yolks that have been beaten with 1 tablespoon light cream. Blend in salt, pepper and wine. Check for seasoning. Pour mixture into crust and top with cheese. Bake at 350 degrees until hot 10 to 20 minutes. Serve with any meat, fowl or fish. Can be made ahead and put in pie just before baking.