Mushroom Casserole

• 1/3 c. butter
• 1 tsp. finely minced parsley
• 1 tsp. finely minced chives
• 1 tsp. finely minced shallots
• 1 tsp. onion juice
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 medium size nutmeg, grated
• 1 pinch dried tarragon
• 1 c. heavy sweet cream
• salt and pepper to taste
• 18 large mushrooms, washed and stemmed

1. Cream seasonings thoroughly into butter.
2. Spread a part of this butter mixture on the bottom of a casserole; arrange on mixture 18 large mushroom caps, open side up.
3. Dot each cap with some of the remaining butter mixture until all is used.
4. Add the cream and salt and pepper.
5. Bake in a very hot oven (450u0b0) for 10 minutes, then serve at once in casserole in which they are cooked. Serves 6.

butter, parsley, chives, shallots, onion juice, salt, cayenne pepper, nutmeg, tarragon, heavy sweet cream, salt, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518974 (may not work)