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.
Cajun Country -- New Iberia, Louisiana