Mushrooms. You either love 'em or you don't. But if you do, you know that they're as versatile as they are delicious. This week we'll share recipes that showcase all kinds of mushrooms. Today's comes from Food & Wine magazine and was created by famous chef Thomas Keller.
1 tablespoon vegetable oil
1 lb. oyster mushrooms, stems trimmed and large caps halved or quartered
1 lb. white mushrooms, thinly sliced
Salt and freshly ground white pepper
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon thyme, chopped
3/4 cup shredded Comté or Emmental cheese (2 1/2 oz.)
Buttery Pastry Shell
2 cups milk
2 cups heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg
For directions on how to prepare this recipe, follow this link.