Champignon Auflauf

Ingredients

• 1 onion
• 1 Garlic clove
• 1 kg fresh button mushrooms
• olive oil
• 2 tsp freshly chopped thyme
• 2 tsp freshly chopped rosemary
• butter (for greasing the dish)
• 250 ml heavy cream
• 4 eggs
• 3 tbsp freshly grated Parmesan
• 150 g crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Peel and finely chop the onion and garlic. Clean the mushrooms and slice them thinly. In a hot pan with oil, sauté the onion and garlic until translucent, add the mushrooms, cook briefly, then stir in the herbs. Remove from heat, let cool slightly, and transfer to a greased baking dish.

3. 3.

   Whisk together the cream, eggs, Parmesan, and crème fraîche; season with salt, pepper, and a pinch of nutmeg.

4. 4.

   Pour the mixture over the mushrooms and bake in the preheated oven for about 30 minutes. Remove and serve immediately.