“Beatrice Ojakangas, The Best Casserole Cookbook Ever”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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