Mushroom Gratin

• 4 tablespoons butter
• 2 small onions, finely chopped
• 2 lbs white button mushrooms, chopped
• 1 1/2 tablespoons dry vermouth
• 2/3 cup sour cream
• 3/4 cup white sauce
• 1/3 cup snipped fresh chives
• 1 pinch freshly grated nutmeg
• 1/2 teaspoon fennel seed
• salt & freshly ground black pepper
• 3/4 cup grated gruyere cheese

1. Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
2. Preheat the oven to 425 degrees.
3. Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
4. Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.

butter, onions, white button mushrooms, sour cream, white sauce, fresh chives, nutmeg, fennel seed, salt, grated gruyere cheese

Taken from www.food.com/recipe/mushroom-gratin-157588 (may not work)