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_ pound mushrooms fresh, sliced
_ tablespoons butter real
___ cup sherry
Salt and freshly ground pepper
_ 1/4 cups half and half
_ eggs yolk
Toast points or patty shells
In a large skillet over medium-high heat sauté mushrooms in butter until tender. Add sherry and salt and pepper to taste; reduce heat to medium and simmer for 3 minutes.
In a small bowl beat together half-and-half and egg yolks. Stir into mushroom mixture. Cook and stir until slightly thickened.
Serve immediately on toast points or in patty shells.