By Patrick Hamilton
Servings: 8
The filling: 1. Sauté mushrooms and shallots in oil for 10 minutes. If using dried mushrooms, add the soaking liquid and reduce totally. 2. Reduce heat and sprinkle the flour in. Cook and stir over medium heat for 2 minutes. Add cream, cook and stir until it thickens. Add salt and pepper. Set aside. 3. Set oven at 400° F.
The cheese mixture: 1. Place flour in large pan, whisk in milk. Heat at high temperature, stir constantly until mixture boils and thickens. 2. Remove from heat, beat in the butter, seasonings and eggs. Beat in the cheese. 3. Spread 1/2 the mixture into the bottom of a buttered casserole dish. Spoon the filling into this. Cover with the remaining cheese mixture. 4. Bake for 30-35 minutes - until puffy and golden brown. This will rise magnificently and should be served immediately.