Swiss Mushrooms

Cooking Instructions

1 Preheat the oven to 350F.

2 Cook the shallots in 3 tablespoons of the butter, stirring, for about 3 minutes. Do not brown.

3 Chop the mushrooms fine and add them to the skillet. Sprinkle them immediately with the lemon juice and stir in the parsley. Cook, stirring, for about 15 minutes, until almost a paste. Remove from the heat. When slightly cool, stir in the egg yolk.

4 Melt the remaining butter in a saucepan and stir in the flour, using a wire whisk. When mixture is blended, add the milk and half-and-half, stirring rapidly with the whisk. When mixture is thickened and smooth, season with the nutmeg, salt and pepper. Stir in the mushrooms.

5 Make a layer of the mushroom mixture in a buttered casserole. Cover with half the cheese. Add remaining mixture and sprinkle with remaining cheese. Bake for 15 to 20 minutes, until light brown and heated through. Final browning may be done under the broiler.

Wine Pairing(s)

Canalicchio di Sopra Rosso di Montalcino

Dutton Goldfield 'Dutton - Sanchietti' Pinot Noir

Wyndham 'Bin 555' Shiraz

S.C. Pannell Shiraz-Grenache

Chateau Tour Plantey Graves

Climbing Chardonnay

Artazuri Santa Cruz de Artazu

Perrin & Fils Les Linards

Tin Roof Merlot

Arthur Barolet Chassagne-Montrachet Rouge