Creamy Seafood En Brioche

2 tbs butter or margarine
1 cup sliced mushrooms
One 10-3/4 oz can condensed Creamy Natural Asparagus soup
1 cup light cream
2 tbs Chablis or other dry white wine
1/8 tsp white pepper
1/2 cup frozen peas
1/2 lb small shrimp, shelled and deveined
1 hard-cooked egg, chopped
Four (3 to 4-inch) brioches or 4 baked patty shells

In 2-quart saucepan over medium heat. In hot butter, cook mushrooms until tender. Stir in soup, cream, wine and pepper. Heat to boiling. Reduce heat to low. Stir in peas. Cook 5 minutes or until peas are tender, stirring occasionally. Stir in shrimp and egg; cook until shrimp turn pink. Slice tops off brioches, scoop out brioche making a shell. Spoon about 3/4 cup shrimp mixture in each shell. Replace tops.

Makes 3-1/2 cups shrimp mixture or 4 servings.

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Cajun Country -- New Iberia, Louisiana