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. ---------------------------------------------------------------------------
Nutrition
Ingredients
