SHIITAKE MUSHROOMS WITH GRUYÈRE

SHIITAKE MUSHROOMS WITH GRUYÈRE
These mushrooms are just a little slurpy and sloppy, but so delicious!
They are actually easier to serve as a fi rst course at a sit-down meal.
SERVES 6 TO 8

7 tablespoons butter
1 pound shiitake or baby bella mushrooms, sliced
¼ teaspoon ground nutmeg
Salt
Pepper
¼ cup heavy cream
6 to 8 slices French bread, about 1 inch thick
½ cup shredded Gruyère or
Swiss cheese
Chopped fresh parsley for garnish

1. Preheat the oven to 400°F.
In a large skillet, melt the
butter over medium heat. Add
the mushrooms and sauté for
10 minutes, or until the liquid
has evaporated. Reduce the
heat to medium-low and stir
in the nutmeg, salt and pepper
to taste, and cream. Cook
until thickened.
2. Arrange the bread slices in
a shallow 1½-quart casserole
or an 8-inch square baking
dish. Make a slight indentation
in the center of each slice.
Spoon the mushroom mixture
over the slices and sprinkle
with the cheese.
3. Bake, uncovered, for 10 minutes,
or until the cheese is
melted. Garnish with the parsley.