CREAM PUFFS:

1/2 pkg. Flako pie crust mix (1 c.)
2 eggs
2/3 c. boiling water

STUFFING (MUSHROOM MIXTURE) :

2 onions, chopped finely
1/2 box mushrooms, chopped
1/2 pt. heavy cream
1 - 2 tbsp. cream cheese
Salt & pepper to taste
Butter for saute

Ingredients more or less depending upon how many you make and how full you want them.

Cream Puffs: Empty 1 cup Flako at once into saucepan containing 2/3 cup boiling water. Quickly stir until ball forms around spoon. Remove from heat. Add 2 eggs, one at a time. Beat well after each until mixture is smooth and stiff. Drop by tablespoonfuls on ungreased cookie sheet in 8 mounds.

Bake for 30 minutes at 400 degrees. Brown lightly. Cut tops off (save), then pull out excess to hollow out puffs; set aside.

Mushroom Filling: Saute onions in butter until transparent. Add mushrooms; saute. Pour in heavy cream. Reduce. Add cream cheese. Mix. Add salt and pepper; cool.

Fill cream puffs. Bake at 325 degrees to heat.