3 c. sliced, sauteed mushrooms, approx. 1 1/2 lbs. fresh or canned
2 tbsp. butter
2 tbsp. enriched all purpose flour
Liquid from mushrooms plus enough half and half to make 2 c.
1/2 tsp. salt
Dash of pepper
1/4 c. chopped onions, sauteed in 2 tsp. butter
Pastry for double crust 8" pie

Drain mushrooms and save liquid. In a large heavy saucepan, melt butter, stir in flour. Remove from heat.

Gradually add combined mushrooms, liquid and half and half, stirring constantly. Add salt and pepper. Stir over medium heat, until thick.

Saute onion lightly in butter and add to sauce along with drained mushrooms.

Line pie pan with pastry. Add mushroom filling. Top with crust; crimp edges and pierce steam holes in top.

Bake in preheated 425 degree oven for 8 minutes until crust starts to brown. Then turn down to 350 degrees and finish baking 35 to 45 minutes until brown.