Champignons Aux Fines Herbs Au Gratin

• 1 lb. fresh mushrooms, sliced thickly and placed in a shallow earthenware dish
• 1/2 c. olive oil
• 1 Tbsp. grated onion
• 1 Tbsp. grated shallots
• 1 Tbsp. chives
• 1 Tbsp. parsley
• 3/4 tsp. salt
• few grains cayenne
• 1 Tbsp. chervil
• 1 large clove garlic, mashed to a pulp
• pinch of dry tarragon, black pepper and powdered thyme
• 3 Tbsp. tarragon vinegar

1. Mix ingredients well; pour over mushrooms and let stand for 2 hours, stirring frequently with a wooden spoon.
2. Drain off the oil marinade.
3. Heat 1/3 cup butter to smoking point over a fast flame; add mushroom slices and cook for 2 minutes.
4. Lower the flame and continue cooking for 7 to 8 minutes, stirring frequently with a wooden spoon.
5. Transfer the contents to a generously buttered earthenware dish.
6. Spread over the top 1 cup buttered bread crumbs and brown the dish under the broiler.
7. Serve at once.

fresh mushrooms, olive oil, onion, shallots, chives, parsley, salt, cayenne, chervil, clove garlic, tarragon, tarragon vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436566 (may not work)