- 10 oz. Margot’s Morsels in Rockin’ Rosemary (that’s 1-1/2 bags,) with more for topping your final mixture
- 3 whole eggs and 2 egg yolks
- 1 ¾ C. milk
- ¾ C. heavy cream
- 1 C. Parmesan cheese, shaved
- ½ C. crumbled Feta cheese
- 1 lg. Shallot
- 8 oz white or cremini mushrooms (small to medium sized about 1-2” across)
- 3 T. of white wine (champagne works nicely, too)
- 3 T. mixed spices - herbes de provence is my go-to
- Salt, to taste
- Pepper, to taste
- Butter
- Fresh Rosemary
In a large bowl, whisk together eggs, add milk and cream (option: can certainly use all milk if you prefer). Add 1-1/2 packages of Margot’s Morsels in Rockin’ Rosemary, stir during the soak until most of the egg/milk mixture is absorbed. This final mixture can be put in the refrigerator for 2-1/2 hours or overnight, giving it an occasional stir during the soaking process. If you’re making ahead, and let come to room temp before assembly.
Vegetables
Finely dice shallots. Clean mushrooms with a dry paper towel, remove stems, and quarter the mushrooms. In a saucepan, heat 2-3 tablespoons of olive oil until hot and add shallots. Cook just until soft and scoop out of pan, leaving what remains of the olive oil. Place all of the mushrooms in the saucepan with one of the cut-sides down in a single layer and cook until crisp and caramelized. While still sizzling add wine a tablespoon at a time and shake them around to caramelize the other cut side. When evenly browned, pull them off, add the cooked shallots and some of your seasoning to taste.
Butter a casserole or dutch oven, generously. To the soft morsel mixture, add your mushrooms, cheeses and spices and fill the buttered container with this mixture. Top with those whole crunchy morsels left from the second bag of morsels.
Preheat oven to 325° and place a bain marie or a larger pan (Pyrex works well) ½ filled with hot water. Place the casserole or dutch oven, covered, in the bain marie and bake for 50-55 minutes or until knife inserted in the center comes out clean.
Have fun!