• 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup finely minced mushrooms
  • 1 tablespoon finely minced shallots
  • 1 tablespoon flour
  • 4 tablespoons heavy cream
  • salt and pepper
  • ½ cup flour
  • 2 cups cold milk
  • 3 ½ tablespoons butter
  • ½ teaspoon salt
  • teaspoon black pepper
  • speck nutmeg
  • 4 eggs
  • 1 ½ cups coarsely grated swiss cheese
  • 1 tablespoon butter


Saute mushrooms in hot butter and oil with scallions about 5 minutes, stirring frequently until mushroom pieces separate and begin to brown. Lower heat to medium, sprinkle in the flour and stir for a minute to cook the flour. Remove from heat, pour in the cream and stir over moderate heat until cream has thickened. Season with salt and pepper and set aside.

Lightly butter a baking/serving dish. Sprinkle it lightly with grated parmesan cheese. Place flour in a heavy-bottomed saucepan and gradually beat in the milk with a whisk. Stir slowly and constantly over moderately high heat until mixture comes to a boil and thickens. Remove from heat; beat in the butter, seasonings and one by one, the eggs. Then beat in 1 cup of cheese.

Turn half the mixture into the buttered dish, spread the mushrooms on top and cover with the rest of the mixture. Sprinkle on the remaining 1/3 cup of cheese and distribute the 1 tablespoon of butter over the cheese. Sprinkle on more parmesan.

Preheat over to 400°. Bake the dish in the upper third of over for about 25 minutes.(5-10 minutes longer if you've refrigerated the casserole.)

Note: you can use any vegetable for the filling. Or add browned ground sausage to it if you want meat. It's all very flexible.


Julia Child