Champignons Aux Fines Herbs Au Gratin - cooking recipe

Ingredients

1 lb. fresh mushrooms, sliced thickly and placed in a shallow earthenware dish
1/2 c. olive oil
1 Tbsp. grated onion
1 Tbsp. grated shallots
1 Tbsp. chives
1 Tbsp. parsley
3/4 tsp. salt
few grains cayenne
1 Tbsp. chervil
1 large clove garlic, mashed to a pulp
pinch of dry tarragon, black pepper and powdered thyme
3 Tbsp. tarragon vinegar

Preparation

Mix ingredients well; pour over mushrooms and let stand for 2 hours, stirring frequently with a wooden spoon.
Drain off the oil marinade.
Heat 1/3 cup butter to smoking point over a fast flame; add mushroom slices and cook for 2 minutes.
Lower the flame and continue cooking for 7 to 8 minutes, stirring frequently with a wooden spoon.
Transfer the contents to a generously buttered earthenware dish.
Spread over the top 1 cup buttered bread crumbs and brown the dish under the broiler.
Serve at once.