Mushrooms Marsala In Brioche

• 1 lb. thinly sliced mushrooms
• 3 green onions
• 2 tsp. dried tarragon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 lb. butter
• 3 Tbsp. flour
• 2/3 c. dry Marsala wine or dry sherry
• 2 oz. boiled ham
• 1/2 c. heavy whipping cream
• 10 brioches
• Parmesan cheese

1. Saute mushrooms, green onions (finely chopped, including part of the green tops), tarragon, salt and pepper in butter.
2. Remove from heat and stir in flour.
3. Add wine and blend well.
4. Cook over low heat until slightly thickened.
5. Add ham, cut in julienne pieces and whipping cream and remove from heat when warm.
6. Remove top hats from brioches and scoop out some of the soft center.
7. Brush the inside of each brioche and the bottom of the "top hat" with melted butter.
8. Place in a baking pan and divide the mushroom mixture between the brioches.
9. Sprinkle with Parmesan cheese.
10. Sprinkle the top hats with Parmesan cheese.
11. Bake at 350u0b0 for approximately 8 to 10 minutes.
12. Replace top hats before serving.

mushrooms, green onions, tarragon, salt, pepper, butter, flour, marsala wine, ham, heavy whipping cream, brioches, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230883 (may not work)