Les Navettes des Accoules nous livrent leurs secrets de fabrication

Preheat the oven to 350°F.

Melt butter in a skillet over medium heat.

Sauté shallots and garlic until fragrant, about 2-3 minutes.

Add mushrooms and cook until they release moisture, about 5 minutes.

Pour in white wine and simmer until reduced by half.

Stir in heavy cream and bring to a gentle simmer.

Add gruyère cheese, salt, black pepper, and nutmeg; mix until cheese melts.

In a separate bowl, whisk eggs with a pinch of salt and pepper.

Grease a baking dish with butter and layer the mushroom mixture at the bottom.

Pour the egg mixture over the mushrooms evenly.

Sprinkle bread crumbs on top for a crispy finish.

Bake in the preheated oven until eggs are set, about 20-25 minutes.

Remove from oven and let cool slightly before serving.

Garnish with chopped chives and parsley before serving.

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