1 lb (454 g) white button mushrooms, sliced

1/4 lb (115 g) oyster mushrooms, sliced

1/4 lb (115 g) shiitake mushrooms, stem removed, sliced

1 onion, chopped

2 tbsp butter

2 tbsp (30 ml) olive oil

2 tbsp unbleached all-purpose flour

1 cup (250 ml) chicken broth

2 cups (340 g) cooked chicken or turkey meat, diced

2 tomatoes, diced

In a large skillet, brown the mushrooms and onion in the butter and oil. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the broth and bring to a boil, stirring constantly until it thickens. Add the chicken and tomatoes. Stir to combine and adjust the seasoning.

Divide among four 1 ½-cup (375 ml) ramekins. Set aside.

With the rack in the middle position, preheat the oven to 400°F (200°C).

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