Yum, yum!

I made Mushroom Vol-au-vaunt tonight for dinner to use up the leftover mushrooms and heavy cream from last night's dinner. (The mushrooms and cream were part of the pasta dish that I put the mussels on top of.)

***Recipe: I melted some soy butter in a pan and sauteed some chopped, left-over, onion in it. Then I added more butter and lots of chopped white and baby bella mushrooms. I stirred them around in the butter and let them cook for a minute or two. Then I dumped in a third of a small bottle of Marsala cooking wine and let them simmer for 20-30 minutes while the liquid was absorbed. When the wine was almost all absorbed I dumped in quite a bit of heavy cream and let the mushrooms soak that up while simmering for about 10-15 minutes. I stirred it occasionally and turned off the heat when the liquid was pretty much gone from the pan. Then I spooned the mixture into the (no longer frozen) Pepperidge Farm puff pastry shells that I had baked according to the package directions. I put the tops back onto the, now filled, pastry shells and baked them for 15 minutes.***

Susan raved about them and my mouth was pretty happy each time I bit into one. I kind of had three of them for dinner. :) To keep myself occupied while the liquid reduced I continued watching Charmed Season 7 on Susan's laptop. Later I'm going to join some friends at the midnight showing of "Clue" at a nearby movie theatre.