Categories: Appetizers, Casserole, Mushrooms

Ingredients

• 3 tablespoons butter , plus extra for the dish
• 2 tablespoons minced shallots or 2 tablespoons green onions
• 1 1/2 lbs mushrooms , sliced
• 1 teaspoon salt
• 1 teaspoon fresh lemon juice
• 2 tablespoons sherry wine
• 1 1/2 cups heavy cream , divided
• 3 large eggs
• ground nutmeg , a pinch
• 1⁄8 teaspoon pepper
• 1/4 cup shredded swiss cheese

Directions

1. Preheat oven to 375°; butter a 1 1/2 quart shallow casserole or gratin dish.

2. In a skillet, melt the butter; add in the shallots; stir/saute for 2 minutes.

3. Stir in the mushrooms, salt, lemon juice, and sherry; cook for 10 minutes or until the liquid has been absorbed.

4. Add 1 cup cream; bring to a boil and continue boiling for about 5 minutes, or until the cream is reduced to a thick sauce.

5. In a medium bowl, beat the eggs and remaining 1/2 cup cream; stir the mushrooms mixture into the egg mixture and transfer to the buttered dish.

6. Sprinkle with the nutmeg, pepper, and Swiss cheese.

7. Bake, uncovered, for 15-20 minutes, or until bubbly.

8. Serve as appetizer with slices of crusty French Bread.

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