Ingredients:

1 lb mushrooms with stems, chopped (save 8 caps for garnish)
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp butter
3 Tbsp flour
½ cup milk
2 Tbsp plus 1 tsp. medium dry sherry
2 tsp Worcestershire sauce
2-½ tsp Urban Accents Fisherman’s Wharf
3 eggs, well-beaten

Directions:

Preheat oven to 350°F. In large skillet, sauté mushrooms, onion, and garlic in butter over medium heat until mushrooms lose their juices, about 4-5 minutes. Blend in flour, then stir in milk. Cook 4-5 minutes more, stirring constantly. Remove from heat. Blend in remaining ingredients. Turn into greased, shallow 8-inch pie pan. Bake 40-45 minutes or until edges are browned and tart is puffy. During baking, sauté whole mushroom caps. Garnish tart with mushroom caps. Place in oven 2-3 minutes to reheat. Serve immediately.