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Swiss Mushrooms au Gratin

Source of Recipe

"The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"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."

List of Ingredients

â—¦ 3 tablespoons butter, plus extra for the dish
â—¦ 2 tablespoons minced shallots or green onions (white and green parts)
â—¦ 1 ½ pounds mushrooms, sliced
â—¦ 1 teaspoon salt
â—¦ 1 teaspoon fresh lemon juice
â—¦ 2 tablespoons sherry
â—¦ 1 ½ cups heavy cream, divided
â—¦ 3 large eggs
â—¦ Pinch of ground nutmeg
â—¦ â…› teaspoon pepper
â—¦ ¼ cup shredded Swiss cheese


Recipe

Preheat the oven to 375° F. Butter a 1 ½-quart shallow casserole or gratin dish.

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.

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. Bake, uncovered, for 15 to 20 minutes, or until bubbly.

Serves 6