Swiss Mushrooms Au Gratin

• 3 tablespoons butter, plus extra for the dish
• 2 tablespoons minced shallots or 2 tablespoons green onions
• 1 12 lbs mushrooms, sliced
• 1 teaspoon salt
• 1 teaspoon fresh lemon juice
• 2 tablespoons sherry wine
• 1 12 cups heavy cream, divided
• 3 large eggs
• ground nutmeg, a pinch
• 18 teaspoon pepper
• 14 cup shredded swiss cheese

1. Preheat oven to 375; butter a 1 1/2 quart shallow casserole or gratin dish.
2. In a skillet, melt the butter; add in the shallots; stir/saute for 2 minutes.
3. Stir in the mushrooms, salt, lemon juice, and sherry; cook for 10 minutes or until the liquid has been absorbed.
4. Add 1 cup cream; bring to a boil and continue boiling for about 5 minutes, or until the cream is reduced to a thick sauce.
5. In a medium bowl, beat the eggs and remaining 1/2 cup cream; stir the mushrooms mixture into the egg mixture and transfer to the buttered dish.
6. Sprinkle with the nutmeg, pepper, and Swiss cheese.
7. Bake, uncovered, for 15-20 minutes, or until bubbly.
8. Serve as appetizer with slices of crusty French Bread.

butter, shallots, mushrooms, salt, lemon juice, sherry wine, heavy cream, eggs, ground nutmeg, pepper, swiss cheese

Taken from www.food.com/recipe/swiss-mushrooms-au-gratin-397800 (may not work)