Shrimp Gruyere

• 3 Tbsp. butter
• 1/2 lb. sliced mushrooms
• 2 Tbsp. olive oil
• 4 medium green onions, thinly sliced
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. dried chervil, crumbled
• 1 lb. large shrimp, shelled and deveined
• 1/4 c. dry white wine
• 3/4 c. whipping cream
• freshly cooked wide egg noodles
• 2 oz. grated Gruyere cheese

1. Melt 2 tablespoons butter with olive oil in a large skillet over medium heat.
2. Add mushrooms, green onions, parsley and chervil and saute until mushrooms are tender, 5 to 7 minutes.
3. Add shrimp and saute until just pink, about 3 minutes.
4. Add wine; cover and cook 2 minutes.
5. Remove shrimp and mushrooms using slotted spoon and keep warm.
6. Stir in cream and remaining 1 tablespoon of butter.
7. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens.
8. Return shrimp and mushrooms to skillet.
9. Add cheese and stir until melted.
10. Serve over noodles.
11. Makes 2 to 3 servings.

butter, mushrooms, olive oil, green onions, parsley, chervil, shrimp, white wine, whipping cream, freshly cooked wide egg noodles, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406531 (may not work)