Ham And Mushrooms

• 1/2 c. finely chopped onion
• 1/4 c. butter
• 1/2 lb. mushrooms, sliced
• 1/4 c. flour
• salt
• 2 c. half and half or 1 c. milk and 1 c. half and half
• 1 tsp. beef bouillon granules
• 2 tsp. prepared mustard
• 1 c. frozen peas
• 3/4 to 1 lb. diced ham
• 1/4 c. sherry
• 6 to 8 patty shells

1. In a 2 1/2-quart cooking bowl, cook onion and butter on High for 2 minutes or until slightly softened.
2. Add mushrooms and cook on High, uncovered, 3 to 4 minutes, stirring once, only until mushrooms are tender, but not shriveled.
3. Stir in flour and 1/4 teaspoon salt, mixing with fork until it is all absorbed.
4. Add half and half, stirring to mix well.
5. Cook on High, uncovered, 8 to 10 minutes, until boiling and thickened.
6. Stir in beef granules, mustard, frozen peas, ham and sherry.
7. Season to taste with salt and pepper, if needed.
8. Heat on 30% power, Defrost or Medium-low, about 15 minutes, stirring once.

onion, butter, mushrooms, flour, salt, milk, beef bouillon granules, mustard, frozen peas, ham, sherry, patty shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943683 (may not work)