Sunday Suppers: Orgasmushrooms

This would also be appropriate for Tipsy Tuesday, but I just couldn't wait!

You'll need:
half a pound to a pound of mushrooms (I used button mushrooms)
2 T. butter
2 cloves of garlic, minced
1/2 c. cream or half and half (or a mix)
salt and pepper
nutmeg
sugar, if needed
sherry
frozen puff pastry shells

I haven't yet figured out puff pastry shells, so I cheat. Pepperidge Farm's shells are veg-friendly, but always read the labels. Anyway, get them baking while you make the rest of the dish.

1. Pull out the mushroom stems. Save them for broth. Slice the mushrooms. Peel the garlic.

2. Melt the butter in a large skillet (medium heat). Add the mushrooms and stir. Once they've started to soften, add the garlic. Stir so nothing sticks or burns (you might need to turn the heat down).

3. Add salt and pepper to taste, then pour on your dairy. (I think this would work with plain soy creamer, though I've never tried it.) Let it bubble and thicken.

4. Give it a taste. If it's too salty, add a pinch of sugar. If it's bland, add some more salt and pepper. If it tastes thin, add some more butter.

5. Add a good splash of sherry, after tasting the sherry to make sure it's still good. Stir well and let cook for a moment to burn off any raw alcohol taste.

6. The mushrooms should be well sauced, but not swimming in it. (If you do want soup, though, just use the whole pint of cream. Please note that this is not a health food.)

7. The shells should be done by now, so take them out of the oven, remove the centers (if necessary), and fill with the mushroom mixture. Serve immediately, with small glasses of sherry.