1/3 c. butter
1 or 2 med. onions, sliced thin
1 lb. mushrooms
1 tbsp. flour
1/2 tbsp. light cream
1 tbsp. cognac or sherry
Salt & pepper to taste

Wash each mushroom well, drain, dry with paper towel. Slice mushrooms, including stems. Heat butter. Cook sliced onions until transparent. Add sliced mushrooms. Cook 4 or 5 minutes. Add flour and cream. Boil. Stir in cognac or sherry. Use a 9 inch double pie crust bottom and top.