Mushrooms in Cream And Sherry Herb Crust

• 3 tablespoons fresh bread crumbs
• 2 tablespoons freshly grated Parmesan cheese
• 3 tablespoons Gruyere or Swiss cheese grated as finely as possible
• 1 tablespoon finely chopped parsley
• 2 teaspoons finely chopped fresh basil
• 1/2 teaspoon finely chopped fresh thyme or half the amount dried
• 1/4 pound fresh cultivated mushrooms (see note)
• 1/4 pound assorted wild mushrooms such as shiitake, morels and pleurotes, available in specialty shops where fine fresh vegetables are sold
• 2 tablespoons unsalted butter
• 2 tablespoons finely minced shallots
• 1/2 teaspoon finely minced garlic
• 1 1/2 tablespoons dry Madeira wine
• 2 1/2 tablespoons medium-dry Sherry
• 3/4 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• Sprigs of fresh parsley or coriander leaves for garnish, if desired

1. To make the herb crust, combine the bread crumbs, Parmesan cheese, Gruy ere cheese, parsley, basil and thyme.
2. Blend and set aside.
3. Cut away and discard the stems of all the mushrooms.
4. Cut all the mushroom caps into fairly large bite-size pieces.
5. They will shrink as they cook.
6. Heat the butter in a skillet and add the shallots and garlic.
7. Cook, stirring, until wilted.
8. Add the mushrooms and cook, stirring, until the mushrooms give up their liquid.
9. Cook until the liquid evaporates.
10. The cooking time should be five to eight minutes.
11. Scrape the mushrooms into a bowl and set aside.
12. To the skillet add the Madeira, Sherry, cream, salt and pepper.
13. Cook over moderate heat about 10 minutes or until the sauce is reduced to about one-half cup.
14. Meanwhile, preheat the broiler to high.
15. Add the mushrooms to the cream sauce and blend.
16. Spoon and scrape the mixture into a heat-proof serving dish.
17. Cover with the herb and crumb mixture.
18. Run the dish under the broiler and broil until the crust is nicely browned.
19. Garnish, if desired, with sprigs of fresh parsley or fresh coriander leaves.

bread crumbs, parmesan cheese, gruyere, parsley, fresh basil, fresh thyme, mushrooms, mushrooms, unsalted butter, shallots, garlic, madeira wine, sherry, heavy cream, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/2127 (may not work)