Shells: 2/3 cup butter
2 1/2 cups flour
1/2 tsp salt
1/3 cup sour cream
1 egg, slightly beaten
Filling: 8oz chopped mushrooms
2 Tbs chopped green onions
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1 cup heavy cream

slivered green onions

For shells, preheat oven to 400. Cut butter into flour & salt. Add sour cream & egg. Cut with pastry blender until well blended. Using 1 tsp dough, press into bottoms & sides or mini muffin pans. Bake for 12-15 minutes or until golden. Remove from pan & cool.
For filling, saute mushrooms & onions in butter. Stir in flour & salt. Add cream; stir until thick smooth. Fill shells; garnish with slivered onions & serve. Can be frozen. To serve after freezing, heat 10 minutes at 400 degrees.