1 regular pie crust, unbaked (and the top!)
2 lbs. fresh mushrooms
6 tbsp. butter
Salt and pepper
Dash of soy sauce
3 tbsp. flour
1 1/2 c. chicken stock
1/2 c. Madeira wine
1/2 c. whipping cream

Chop the mushrooms and saute in the butter. Sprinkle then 3 tablespoons flour over the mushrooms and cook and stir for 2 minutes. Gradually add the chicken stock and the heavy cream. Cook until thick and then add the wine.

Brush the pie shell with beaten egg yolk and spoon in the mushrooms. Place the top crust over and press the edges together with the tines of a fork. Bake 15 minutes in a preheated 450 degree oven and then reduce heat to 300 degrees and cook another 25 minutes.