One 9″ partially baked pastry shell
1/4 pound mild white fish cooked and flaked (or use crab)
2 tablespoons minced onions
2 tablespoons butter or margarine
1 can (3 ounces) B&B sliced mushrooms, drained (save broth)
4 eggs, beaten
3/4 cup light cream or evaporated milk
1/2 teaspoon salt
Dash cayenne pepper
1/8 teaspoon tarragon, crushed
1/4 teaspoon marjoram
1/8 teaspoon pepper
1/2 cup grated Swiss cheese

Partially bake pie shell and let cool. Sauté onion in butter until tender. Add all but 10 slices of mushrooms. Continue to sauté until hot. Combine beaten eggs, light cream, mushroom broth, salt, tarragon, marjoram, cayenne and pepper. Fold in sautéed onions, mushrooms and flaked fish. Pour into pie shell. Sprinkle with cheese and bake 35 minutes in a preheated 375 oven (350 if using glass dish). After 20 minutes, top with extra mushrooms. When done, it will be puffed and brown. A knife inserted near the center will come out clean. Let stand 5 minutes before cutting. Garnish with paprika. Serves 6. From B&B mushrooms.