Swiss Mushrooms Au Gratin

ratherbeswimmin''s Note:

Beatrice Ojakangas, The Best Casserole Cookbook Ever

• Total Time: 1 hrs
• Prep Time: 40 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 tablespoons butter , plus extra for the dish
• 2 tablespoons minced shallots or 2 tablespoons green onions
• 1 ½ lbs mushrooms , sliced
• 1 teaspoon salt
• 1 teaspoon fresh lemon juice
• 2 tablespoons sherry wine
• 1 ½ cups heavy cream , divided
• 3 large eggs
• ground nutmeg , a pinch
• 1⁄8; teaspoon pepper
• ¼ 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.