Recipe for Crimini Mushroom Cream Sauce with Ham and Eggs 
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Yield:
8
Ingredients:
Amount Ingredient
8 x puffed pastry shells baked according
to directions on package
6 tbl margarine
3/4 lb crimini mushrooms thinly sliced
8 oz sliced ham finely diced
2 tbl cooking sherry
6 tbl enriched flour
1/2 tsp dry mustard
1 tsp curry powder
1 tsp seasoning salt
1/2 tsp freshly-ground white pepper
3 cup milk
6 x hard boiled eggs peeled, sliced
----------------- GARNISH ----------------
Fresh dill
Red cherry tomatoes
Instructions:
Instructions: In a 2-quart saucepan, melt margarine and add mushrooms; cook until mushrooms are limp. Add ham and sherry; simmer for 2 minutes. Add flour, dry mustard, curry powder, seasoning salt, and pepper. Turn up heat to medium and cook until flour and seasonings are completely incorporated.

Add milk and stir constantly until sauce comes to just below boiling point. Cook for approximately 5 minutes. Remove from heat. Slice eggs; separate slices while adding to the sauce. Fold gently into sauce.

Reheat pastry shells and tops in 350 degree oven for 5 minutes. Remove from oven. Scoop about 1/3 cup filling into center and put top on shell. Put in oval ramekin to serve. Garnish with fresh dill, red cherry tomato, and mango chutney.

This recipe yields 8 servings.

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