2 Tablespoons olive oil 10 ounces brown mushrooms, cleaned, trimmed and choppped 10 ounces white mushrooms, cleaned, trimmed and chopped 1 Tablespoon unsalted butter 1 garlic clove, minced 1/2 cup fresh chives, chopped 1 Tablespoon tarragon, chopped 1 Tablespoon cream 1 egg 2 egg yolks 2 teaspoons fresh parsley, chopped Salt and pepper to taste
Butter four ramekins.
Preheat oven to 350 degrees F.
Heat oil in a skillet over medium heat. Add mushrooms and saute for 5 minutes. Pour off any liquid and add butter. Cook until mushrooms are browned and moisture has evaporated. Add garlic, chives and tarragon; saute for 2 more minutes. Transfer to a plate to cool.
In a medium bowl, whisk cream, whole egg, egg yolks and parsley. Add mushrooms and stir to blend. Season with salt and pepper.
Pour into ramekins and bake for 35 minutes or until an inserted knife comes out clean.