Instructions: Saute onions in butter until soft and just beginning to brown. Add drained mushrooms, garlic and marjoram to skillet and cook until mushrooms start to brown.

Combine reserved mushroom broth or chicken broth with cornstartch and Kitchen Bouquet. Add to skillet and cook, stirring sauce until it thickens.

Remove from the heat and stir in the sour cream.

Fill pastry shells and keep warm in oven until ready to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.