| 1 | Lightly grease each muffin cup in microwave safe muffin pan with butter. |
| 2 | (spray vegetable coating can be used). |
| 3 | Roll pastry dough out to 1/16th" thickness. |
| 4 | Line each cup with a circle of dough, being careful not to stretch dough. |
| 5 | Trim and flute edges. |
| 6 | Prick sides and bottom of each shell with a fork. |
| 7 | Microwave on 2/3 power (med. |
| 8 | High) for 4 to 6 mins. |
| 9 | Or until shells appear flaky. |
| 10 | During cooking, rotate 2 to 3 times or as needed. |
| 11 | Set aside. |
| 12 | Combine onion, mushrooms, and 2 tbsp butter in 1-qt. |
| 13 | Measure or bowl. |
| 14 | Microwave 2 to 3 mins. |
| 15 | On full power. |
| 16 | Add flour and mix well. |
| 17 | Stir in milk. |
| 18 | Microwave 1 to 2 mins. |
| 19 | On 2/3 power (med. |
| 20 | High) or until mixture boils. |
| 21 | Stir a little of the hot mixture into beaten eggs. |
| 22 | Stir egg mixture, cream, salt, and pepper into hot mushroom sauce. |
| 23 | Spoon mixture into baked shells. |
| 24 | Microwave 4 to 6 mins. |
| 25 | On ?power (med). |
| 26 | Or until metal knife inserted in center comes out clean. |
| 27 | During cooking, rotate 2 times or as needed. |
| 28 | For conventional oven - prepare on stove top in frying pan. |
| 29 | Saute onions and mushrooms in butter until soft. |
| 30 | Sprinkle flour over onions and mushrooms and blend in. add milk gradually, stirring constantly, over med. heat until mixture boils. |
| 31 | Combine ingredients as directed above. |
| 32 | Spoon into baked shells; bake at 325°F for 25 mins. |
