1 lb. mushrooms, minced
3 tbsp. green onions, minced
3 tbsp. butter
1 1/2 tbsp. flour
1/4 c. port wine
1/2 c. cream
Salt & pepper
8 baked patty shells
8 poached eggs
2 c. bearnaise sauce or 1 can cream of mushroom soup with 1/4 c. sherry

1. Twist mushrooms in towel to eliminate excess moisture.

2. Saute mushrooms and onions in butter 8 minutes.

3. Add flour and stir over heat 3 minutes.

4. Stir in wine and simmer 1 minute. Stir in cream, add seasonings.

5. Simmer 3 minutes.

6. Just before serving, reheat mushrooms, patty shells and eggs.