Main Dishes

Roasted Garlic Pasta with Asparagus and Shiitake Mushrooms

1 pound asparagus

2 tablespoons silvered almonds

2 heads roasted garlic, or 2-3 tablespoons roasted garlic paste

14-1/2 ounce can chicken broth

1/4 teaspoon dried thyme

2 tablespoons olive oil

1 teaspoon butter

1/4 pound fresh shiitake mushrooms, trimmed, thinly sliced

1 pound penne or other tube pasta

2 tablespoons fresh thyme leaves

1/3 cup minced fresh parsley

2 tablespoons grated parmesan or romano cheese

1/2 teaspoon salt

freshly ground pepper, to taste

• Bring large pan of water to boil for the pasta.  Bring a medium pan of water to boil for asparagus.
• Meanwhile, snap the tough ends from the asparagus.  Wash well and cut into 1 inch pieces on the diagonal.  Add to medium pan of boiling water and cook 3 minutes.  Drain and rinse well with cold water to stop the cooking.  Drain and set aside.
• Place almonds in small skillet over medium heat.  Cook 5 minutes.  Remove from heat and let finish toasting in the hot pan.  Chop coarsely and set aside.
• Squeeze garlic cloves from their skins.  Combine with chicken broth and dried thyme, whisking to incorporate.  Set aside.
• In large skillet, heat olive oil and butter over medium heat.  Add mushrooms and cook until softened, 3-4 minutes.  Remove from pan.  Add garlic broth to pan, bring to boil and continue boiling 2 minutes. 
• Once pasta water starts to boil, add penne and cook according to directions.  Drain and put back into the hot pan.  Add garlic broth, asparagus, almonds, mushrooms and fresh thyme.  Place over medium low heat, stirring until some of the liquid has been absorbed by the pasta. 
• Add parsley, cheese, salt and pepper.  Stir and serve.
• For a delicious variation, add shrimp or chicken to the dish.

 

 

North Carolina Blue Ridge Breakfast Scramble

Mary Leverette's entry in the 2008 Recipe Contest

2 tablespoons unsalted butter

6 morel mushrooms, cleaned and sliced

1 ramp (a member of the onion and garlic family), finely diced

6 eggs

1/4 cup heavy cream

salt and pepper

• Melt butter and slowly saute morels.  Add ramp. 
• Beat eggs and cream together.  Add to morels and lightly scramble.  Salt and pepper to taste.

 

Il Polla della Florentina with Il Champignon della Hedgehoggia Florentina

F. Gillian Archer's entry in the 2008 Recipe Contest

1/2 teaspoon minced garlic
1/4 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon Greek seasoning
2 ounces Pinot Grigio (Italian white wine)
2 tablespoons olive oil
2 chicken breasts

• Combine the garlic through olive oil.  Immerse chicken breasts in mixture and marinate for one-half hour. 
• Remove chicken from marinate.  Broil in oven, basting with marinade.  Turn and baste until chicken is golden brown.
• Serve topped with mushroom mixture.

2 tablespoons olive oil
2 ounces Pinot Grigio
1/2 teaspoon minced garlic
1/4 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon Greek seasoning
4 ounces hedgehog mushrooms
2 ounces pine nuts
1 ounce sunflower seeds

• Heat olive oil and Pinot Grigio in a saucepan at a medium/low temperature. 
• When liquid begins to simmer, add garlic and herbs.  When mixture begins to render down, fold in mushrooms, pine nuts and sunflower seeds. 
• Saute until seeds and nuts are light brown.

 

Shroom Pie

Diane Denny's entry in the 2008 Recipe Contest

2 refrigerator pastry pie crust

8 ounces cream cheese, softened

2 eggs

2 teaspoons salt

1 tablespoon ground black pepper

2 cloves garlic, minced

1 tablespoon chopped, fresh rosemary

3 cups thinly sliced fresh mushrooms

1 cup finely chopped green onions

2 cups grated Mozzarella cheese

• Preheat oven to 350 degrees.  Line 2 pie pans with pie crust.
• In a large bowl, beat the cream cheese until smooth.  Add eggs one at a time, beating after each addition.  Add the salt, pepper, garlic and rosemary.
• Pour into pie crusts, being careful not to overfill.
• Bake 30-45 minutes, or until the center is set and toothpick inserted in center comes out clean.

 

Harbor Garlicky Crab & Spaghetti

Tony & Pam Hobb's entry in the 2008 Recipe Contest

l pound (minimum) cooked, shredded Dungie crab meat

spaghetti noodles for 2 people

1/4-1/2 cup extra virgin olive oil

4 large cloves garlic, chopped fine (depending on your tolerance to garlic, use more or less)

1/2 large Walla Walla onion, diced

2 green onions, chopped

2 tablespoons fresh cilantro, chopped

1/2 cup chopped of either Blacks or Hedgehogs or 1/2 of each mixed

1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried parsley

1 tablespoon crushed red pepper or flakes

salt and pepper, to taste

Parmesan cheese, to taste

• Catch the crab, or buy 2-3 fresh 6 inch crabs (cooked and cleaned gets you about 1 pound or more of meat).  This is the fiddly, time consuming part of the recipe.  Leave to one side and have a drink of something whilst cleaning up the mess you have left...or do this the day before and leave crab covered in the refrigerator.
• Start boiling water for spaghetti and prepare al dente.
• In a large sauce pan, heat the olive oil.  Saute the garlic and onion over medium heat until translucent.  Add green onions, cilantro and mushrooms.  Saute gently for another 8-10 minutes.  Add parsley, red pepper flakes, and salt/pepper.
• Drain spaghetti.  When we drain the spaghetti, we add a touch of extra virgin olive oil to coat, optional.  Add drained spaghetti to pan and toss well.  Add crab and warm through.  Do not cook for too long or crab gets touch.  Turn out on to warm plates.  Sprinkle with Parmesan cheese to taste and enjoy.
• This recipe is for two people as a main course, accompanied with fresh green salad, home made crusty bread and either a nice crisp Chardonnay or ice cold beer of your choice. 
• If you get any crab and you too are bored with it fresh, try this recipe.  If you are having friends round, this also makes a nice starter for 6-8 people.

 

Mushroom Bechamel Lasagna

Aimee Day's entry in the 2008 Recipe Contest.

This is a labor-intensive recipe, writes Aimee, but it's an absolute show-stopper, and a perfect vegetarian entree for a special occasion.

1 package lasagna noodles

1 1/2 pounds of your favorite mushrooms, according to your taste and budget.  Choose from button, cremini, portobello, shitake, oyster, or chantrelles. Clean and chop.

1 stick of butter

1/2 cup flour

1 pint light cream (half and half)

1 pint or more strong mushroom stock (I make this with a concentrated jarred paste sold under the brand name "better than bullion," but you can also buy mushroom stock in boxes, or make your own from dried mushrooms.)

1 16 oz container whole milk ricotta cheese

2 large eggs

1 large bunch of spinach, washed

1/2 pound thinly sliced Mozzarella or Monterrey Jack cheese

plenty of grated Parmesan

salt and pepper

• Boil the lasagna noodles just to al dente. Drain, rinse, and drizzle with olive oil so they don't stick together.  Set aside.
• Make Béchamel.  Over medium low heat, melt butter and add cleaned chopped mushrooms.  Stir and sprinkle with flour. Stir gently (use a wooden spoon) just until flour is incorporated. Add half and half little by little, stirring gently. Bring to a simmer. Add mushroom stock little by little to bring béchamel to desired consistency, pourable but thick. This may take less than the pint of stock. Depends. Keep over very low heat, stirring occasionally. Season with salt and pepper. You should have at least a quart.
• Make filling. Blanch the spinach in boiling water, drain, squeeze as dry as possible and chop well. In a large bowl, mix ricotta, spinach and eggs (make sure spinach is cool, or eggs will scramble).  Season with salt and pepper.
• Assemble lasagna. Use your biggest pan. Start with a few tablespoons of béchamel, then a layer of noodles. Add all of the filling in dollops. Another layer of noodles, and a layer of béchamel. End with a layer off noodles. Add the sliced mozzarella on top, and pour over any remaining béchamel until your lasagna pan is full to the brim. Sprinkle lavishly with Parmesan and bake at 350 for one hour. If you like, broil for one or two minutes right before serving to caramelize the cheese.
• Enjoy! And don't plan on moving very much for a few hours after.

Chanterelle Mushroom Crust Quiche

Maria Ferjancsik's entry in the 2008 Recipe Contest.  "I gather chanterelles on my land under a large grove of oak trees, so I indulge in this recipe alot during the rainy season."

1 pound chanterelles, coarsely chopped

6 tablespoons butter

1/2 cup finely crushed saltine crackers

1/2 cup chopped green onion

2 cups shredded Monterey Jack cheese

1 cup small curd cottage cheese

3 eggs

1/2 teaspoon each salt and white pepper

1/4 teaspoon each cayenne and paprika

• In frying pan over medium heat, saute mushrooms in 4 tablespoons butter until limp, about 5 minutes.  Stir in crushed crackers.  Place mixture into well greased pie pan and press into bottom and up sides of pie pan.
• Melting remaining 2 tablespoons butter in frying pan over medium heat.  Add green onions and saute 3 minutes.  Spread onions evenly over mushroom cracker crust in pie pan.  Sprinkle with shredded Monterey Jack cheese.
• In blender or food processor, blend together cottage cheese, eggs, salt, pepper and cayenne.  Pour into crust over shredded cheese carefully so as not to disturb cheese and onion.  Sprinkle with paprika.
• Bake at 350 degrees for 20-25 minutes.  Let stand 10-15 minutes before cutting.  Serve warm either as a lunch or appetizer.

 

 

Smoked Chanterelles & Oyster Mushrooms

Yes, it does sound a little odd but give it a try.  You are sure to be delighted with the intriguing flavor that smoked chanterelles and oyster mushrooms can add to a dish.

To smoke the mushrooms, simply place them in a single layer on racks in a "Little Chief" or similar smoker.  Smoke over hickory, alder or other good wood chips over very low heat for a couple of hours.  Too much heat will tend to dry out the mushrooms and may cause them to dehydrate and become leathery.   

Add to your favorite main dish recipe, cooking the smoked mushrooms thoroughly.

 

Chateau Ste. Michelle Winery's Grilled Lamb Chops with Morel Sauce

1 large onion, chopped

1 clove of garlic, chopped

2 strips of bacon, diced

1 tablespoon butter

1/2 pound morels, cut in half

2 tablespoons flour

1 teaspoon chopped, fresh parsley

1/2 teaspoon chopped, fresh rosemary

1 clove garlic, chopped

1 bay leaf

1 cup Cabernet Sauvignon

2 cups veal or beef stock

1 tablespoon Worcestershire sauce

2 tablespoons olive oil

1 teaspoon sugar

8 lamb chops

sprigs of rosemary

• Saute onion and garlic in oil, bacon and butter until soft.  Add morels and saute over medium high heat for 3-4 minutes.  Sprinkle in flour and stir to coat mushrooms.   Add all remaining ingredients, except lamb chops.  Continue to simmer until sauce is reduced by half.
• Grill lamb chops over medium heat until medium rare, approximately 6 minutes per side.  Pour morel sauce over each chop and garnish with sprig of rosemary.

 

Beef Tenderloin with Wild Mushroom Sauce

Wild Mushroom Sauce

1/2 pound mushrooms, such as chanterelles or morels

1 tablespoon olive oil

2 shallots, chopped

3 cloves garlic, chopped

1/2 cup red wine

1 cup rich beef stock

1 teaspoon chopped fresh rosemary

1/4 cup heavy cream

salt and pepper, to taste

Beef Tenderloins

1 tablespoon olive oil

4 beef tenderloins, 5-6 ounces each

1 tablespoon cracked black pepper

salt to taste

4 ounces Gorgonzola cheese

• For the sauce, slice mushrooms and set aside.  In large saute pan, heat the oil until very hot.  Add mushrooms and saute until tender, 3-4 minutes.  Add shallots and garlic and saute lightly.  Add wine and boil over medium heat until reduced by half, about 2 minutes.  Add stock and reduce by half again, 4-5 minutes.  Add stock and reduce by half again, 4-5 minutes.  Add rosemary and cream and cook for 2-3 minutes to reduce slightly.  Season with salt and pepper.  Keep warm while cooking the tenderloins.
• For the tenderloins, preheat oven to 350 degrees.  Heat oil in a large saute pan until smoking hot.  While the oil is heating, coat the tenderloins with pepper and season with salt.  Sear each side in the hot pan until brown, 2-3 minutes total.  Place in oven for about 4 minutes more, until tenderloins are medium rare.
• Place tenderloins on plates and spoon the mushroom sauce over them.  Crumble the cheese over the top and serve hot.

 

Truffles with Eggs

It's hard to imagine the fragrance that truffles add to egg dishes unless you've tried this combination. 

My favorite recipe is as follows:  Place a dozen whole eggs into a gallon glass jar.  Add 1-2 whole truffles and secure the lid.  Refrigerate for 3-4 days.  Remove from refrigerator.  Either scramble or create an omelet using these truffled eggs.

Some of my friends prefer a simpler version of truffles with eggs:  scramble eggs or make an omelet then sprinkle with finely grated truffle just before serving, allowing the heat of the dish to release the flavors of the truffle.

No matter what recipe you choose, the results will be delectable and irresistible!

 

Truffle Butter

This basic recipe is the foundation of many a fine truffle dish.

Combine:

1 medium truffle, finely grated

1/4 pound butter, softened

• Allow flavors to blend at room temperature for a minimum of 4 hours before using.  Pack into containers.  Or, form into logs (which can be sliced) and wrap in parchment or wax paper.  Refrigerate up to 2 weeks or freeze for up to 4 months.

Truffle butter can be incorporated into many dishes.  Because truffle aromas and flavors are heat sensitive, be sure to add just before serving to delighted diners!

Some ideas for using truffle butter are as follows:

• Fold into pasta.
• Spread on homemade crackers or freshly baked French bread.
• Place on top of baked potatoes, steamed vegetables, baked fish.
• Stir into a cream sauce.

 

Mushroom Ravioli in Red Wine Sauce

Ravioli

1 tablespoon peanut oil

1 tablespoon butter

1/4 cup chopped white onion

1/3 cup chopped leak

8 ounces mushrooms, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

24 won ton wrappers, about 6 ounces

Red Wine Sauce

1 tablespoon peanut oil

4 ounces chopped white onion

2 cloves garlic, finely chopped

1/4 teaspoon dried thyme leaves

1 cup robust, fruity red wine

1/2 cup tomato juice

1 tablespoon soy sauce

1 tablespoon chopped fresh chives

• Heat oil and butter until hot in a saucepan.  Add onion and leek.  Saute over medium to high heat for 2 minutes.  Add mushrooms, salt and pepper.  Cook, uncovered, over high heat, for about 7 minutes, or until the liquid the emerges from the mushrooms evaporates and mushrooms begin to brown.  Transfer the mixture to a dish and let cool.
• Lay twelve of the won ton wrappers out on a flat work surface and brush lightly with water around the edges.  Divide the mushroom mixture among the wrappers, mounding approximately 1-1/2 tablespoons in the center of each.  Cover with remaining won tons, and press gently around the edges with the base of a glass or cup to seal well.  Arrange in one layer with no overlap on a tray.  Set aside, uncovered in the refrigerator until ready to cook, no more than 12 hours.
• Heat the peanut oil until hot in a skillet.  Add the onion, and saute over medium to high heat for 2 minutes.  Add garlic and thyme.  Saute for an additional 30 seconds.  Stir in the wine, and boil until it is reduced by half.  Add the tomato juice and soy sauce, and bring the mixture back to a boil.  Boil vigorously over high heat for 30 seconds.  Using a blender, puree the mixture until smooth.  Set aside.  Makes 1-1/3 cups.
• At serving time, bring a large pot of water to boil.  Drop the stuffed won tons into the boiling water, bring water back to boil and cook won tons very gently for 2-3 minutes.  Remove won tons from the water, draining as much water from them as possible and arrange on serving plate.  Top with sauce, garnish with chives and serve immediately.

 

Portobello "Truffles"

With the high cost of truffles, we've heard rumors that some chefs may be using portobello truffles to accent their dishes.  Perhaps you'd like to give this trick a try!

• Remove the stem from the portobello and cut it in half.  Hold the mushroom half over a plate of food - a chicken or pasta dish is perfect. 
• Scrape the gills away from the cap where they meet.  As the gills drop onto the plate, they form small, rectangular chopped pieces similar to a truffle shaving.  What a nice finish to the dish!

 

Van Duzer Vineyards' Portobello Stroganoff

3 tablespoons unsalted butter or olive oil

1 large onion, sliced into thin strips

5-6 (5-inch) portobello mushrooms, sliced into 1/2" strips

1-1/2 cups reduced sodium beef broth or vegetable broth (divided)

1/2 cup full bodied pinot noir, such as Van Duzer Homestead Block

3 tablespoons all purpose flour

8 ounces sour cream, at room temperature

salt and white pepper

8 ounces dried wide egg noodles, cooked and kept warm

chopped fresh parsley (optional garnish)

• In a large skillet, melt the butter over medium high heat.  Add the onion and saute until soft and golden.  Stir in the mushrooms and continue to saute until they are limp and browned.  Using a slotted spoon, remove the onions and mushrooms to a bowl and set aside.
• In the same skillet over medium low heat, add 3/4 cup beef broth and the wine, stirring to release any browned bits off the bottom the pan.  Simmer about 10 minutes to reduce slightly. 
• Meanwhile, in a jar with a lid, combine the flour and the remaining 3/4 cup broth.  Cover and shake until mixed.  Slowly add the flour mixture to the simmering broth mixture and stir until sauce thickens. 
• Reduce heat to low and stir in the reserved onions and mushrooms.  Stir in the sour cream, add salt and pepper to taste and cook just until heated through.  Serve to 4 diners over egg noodles and garnish with parley, if desired.

 

Chicken or Pork Sirloin Marsala

2 skinless, boneless chicken breast halves (about 6-8 ounces each) OR 1 pound pork sirloin, sliced 3/8" thick

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon dried whole basil leaves

1/4 teaspoon dried oregano leaves

2 tablespoons olive oil

2 tablespoons butter

1 cup fresh sliced mushrooms OR 1/2 ounce dehydrated mushrooms, reconstituted

1 cup Marsala wine

• If using chicken breasts, rinse and pat dry.  Slice about 3/8" thick.  Set aside.
• Combine flour, salt, basil, oregano, and pepper.  Coat both sides of chicken or pork with flour mixture.
• Heat oil and butter in skillet over medium high heat.  Add chicken or pork and cook about 2 minutes or until lightly browned.  Turn to brown the other side.  Add mushrooms.  Cook another 2 minutes or until browned on second side.  Add wine and cover.  Simmer about 10 minutes or until chicken or pork is cooked.

 

Breakfast Strudel

2 tablespoons butter

1 cup frozen cubed hash brown potatoes

1 cup red or green bell peppers, diced

½ cup onion, diced

1 cup sliced mushrooms

1 cup smoked ham, diced

11 eggs, whisked

2 tablespoons minced chives

salt and pepper, to taste

4 ounces cream cheese, softened

2 tablespoons orange juice

1 pound package frozen puff pastry dough

1 egg blended with 1 tablespoon water

2 tablespoons shredded Parmesan cheese

• Preheat oven to 400 degrees.
• Melt butter in large nonstick skillet over medium high heat.  Add potatoes and saute 5 minutes.  Stir in bell pepper, onion and mushrooms.  Saute 3 minutes.  Add ham and saute 1 minute.  Add eggs and chives.  Scramble until just set.  Season with salt and pepper to taste.  Remove from heat and stir in cream cheese and orange juice until blended.  Set aside.
• Unfold a sheet of the puff pastry dough onto a work surface lightly dusted with flour.  Roll pastry lengthwise to 12" x 10", then transfer to a piece of parchment cut to fit in a baking sheet.  Trim pastry.  Lay ½ of the egg mixture down the center 1/3 of the pastry.  Make diagonal cuts from the edge of the pastry to the egg mixture on both sides.  Fold up the flaps at both ends of the pastry and then braid the strips across the filling.  Repeat with remaining pastry and egg filling.  Lift parchment and strudels onto baking sheets.  Brush tops with egg and water mixture.  Sprinkle with cheese and bake 20-30 minutes or until golden.  Let cool 5 minutes before slicing. 

 

Pan Roasted Pork Chops with Bourbon Sauce

Brine

1 ½ cups kosher salt

1 ½ cups brown sugar

2 cups hot water

6 cups ice water

Pork Chops

4 1 inch thick rib pork chops

pepper, to taste

flour

2 tablespoons olive oil

1 tablespoon chopped garlic

1 tablespoon chopped shallot

1 cup sliced mushrooms

1 ½ cups chicken broth

1/3 cup bourbon

1 ½ cups brown sugar

1 tablespoon cider vinegar

2 tablespoons heavy cream

• To prepare brine, dissolve salt and sugar in hot water.  Add ice water.  Cool to room temperature. 
• Add pork chops to brine.  Refrigerate 2-3 hours.  When ready to prepare dinner, remove pork chops from brine solution and dry.
• Preheat oven to 425°.
• Season chops with pepper.  Dust lightly with flour.  Brown in olive oil over medium high heat.  Cover and roast in oven about 10 minutes.  Remove chops from pan and keep warm. 
• Saute garlic, shallot and mushrooms in 1 tablespoon of pan drippings over medium high heat until soft.  Deglaze pan with bourbon and broth.  Add sugar and vinegar.  Reduce by half.  Add cream and pork chops to pan and cook for 2 minutes on each side until sauce is thick.

 

Mushroom Stroganoff

1 pound mushrooms, halved or sliced

2 teaspoons oil, divided

salt and pepper, to taste

1 cup diced onion

1 tablespoon oil

1 ½ teaspoons paprika

1 teaspoons cayenne

1 ¼ cups dry white wine

2 tablespoons flour

2 cups chicken broth

2 tablespoons coarse grain mustard

1 ½ tablespoons lemon juice

1-2 tablespoons chopped fresh dill

buttered egg noodles

1 pound sauteed shrimp or chicken, optional

• Saute one-half of the mushrooms in 1 teaspoon oil in nonstick skillet over medium high heat.  Cook until browned, about 5 minutes, tossing occasionally.  Transfer to a plate.  Saute remaining mushrooms in remaining oil.  Remove from pan.
• Heat 1 tablespoon oil in pan over medium high heat.  Add onion, paprika, and cayenne.  Cook until onion is soft, about 5 minutes.  Deglaze with wine.  Simmer until nearly evaporated.  Stir in flour to coat.  Gradually whisk in broth.  Add mustard and lemon juice.  Simmer until thick, about 5 minutes.  Reduce heat to low.  Stir in reserved mushrooms, sour cream, and dill.  If desired, stir in cooked shrimp or chicken.  Serve over noodles.

 

Chanterelle Ragout from Stephen Goodman and Leather Storrs of Portland's Noble Rot

This versatile ragout can be served as a sauce over pasta or potato gnocchi.  It also makes a superb garnish for chicken or pork or an addition to roasted potatoes and arugula in a warm salad.

2 pounds chanterelles

3 tablespoons olive oil

salt and pepper

2 strips bacon, cut in small dice

6 shallots, cut in small dice

1 tablespoon chopped fresh thyme leaves

1 cup dry red wine

2 tablespoons sherry vinegar

2 cups veal stock (or 4 cups Swanson's low sodium chicken broth, simmered until reduce to 2 cups)

2 tablespoons unsalted butter

chopped fresh chives, optional

• Preheat oven to 450°.
• Toss the mushrooms with the olive oil and a little salt and pepper.  Spread mushrooms on a sheet pan and roast for 15 minutes.  In a large skillet, saute the bacon and shallots with the thyme until everything is golden brown, about 10 minutes.  Add wine and vinegar to the shallot mixture and reduce over medium heat to a syrupy consistency.  Stir in the stock and simmer until reduced by half.
• Finely chop a third of the mushrooms and stir them into the broth mixture.  Cook for 4 minutes, and then turn off heat.  Fold in the remaining whole mushrooms. 
• At this point, the mixture can be cooled, covered and refrigerated for up to one week, if desired.  To serve, swirl the butter into the hot ragout and adjust the seasonings with salt and pepper and some chopped chives if desired.

 

Wild Mushroom and Egg Bake

2 tablespoons butter

8 ounces fresh wild mushrooms, cleaned and sliced

1 1/2 cups shredded Havarti or jack cheese, about 4 ounces

1/2 cup whipping cream

1/2 teaspoon dry mustard

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

6 large eggs, lightly beaten

• Preheat oven to 325 degrees.  In a large frying pan over high heat, melt butter.  Add mushrooms and cook, stirring often, until lightly browned, about 5 minutes.
• Butter an 8 inch square baking pan and sprinkle cheese on the bottom.  In a small bowl, mix cream, mustard, thyme, salt and pepper.  Pour half the cream mixture over the cheese.  Top with mushrooms and eggs.  Pour remaining cream mixture over the top.  Bake until eggs are set, about 35 minutes.