SWISS MUSHROOMS AU GRATIN

SWISS MUSHROOMS AU GRATIN
Offer these juicy baked mushrooms with slices of crusty French bread.
Instead of white button mushrooms, you can use baby bellas, morels,
oyster mushrooms, or other flavorful mushrooms.
SERVES 6

3 tablespoons butter, plus extra
for the dish
2 tablespoons minced shallots or green onions (white and green parts)
1½ pounds mushrooms, sliced
1 teaspoon salt
1 teaspoon fresh lemon juice
2 tablespoons sherry
1½ cups heavy cream, divided
3 large eggs
Pinch of ground nutmeg
1/8 teaspoon pepper
¼ cup shredded Swiss cheese

1. Preheat the oven to 375°F.
Butter a 1½-quart shallow
casserole or gratin dish.
2. In a large skillet, melt
the 3 tablespoons butter, add
the shallots, and sauté for
2 minutes, stirring. Stir in the
mushrooms, salt, lemon juice,
and sherry. Cook for 10 minutes,
or until the liquid has
been absorbed. 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.
3. In a medium bowl, beat the
eggs and the remaining ½ cup
cream. Stir the mushroom
mixture into the egg mixture
and transfer to the buttered
dish. Sprinkle with the nutmeg,
pepper, and Swiss cheese.
4. Bake, uncovered, for 15 to
20 minutes, or until bubbly