Ingredients
- 2 Tbs. unsalted butter
- 3 Tbs. panko
- 1 Tbs. extra-virgin olive oil, plus more as needed
- 2 yellow onions, thinly sliced
- 1 lb. (500 g) wild mushrooms, torn into large pieces
- Kosher salt and freshly ground pepper
- 1 cup (4 oz./125 g) shredded fontina cheese
- 4 eggs
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 cup (8 fl. oz./250 ml) milk
- 1 Tbs. Gaby’s All Things Egg Seasoning
- Handful of spring greens for garnish
- Squeeze of fresh lemon juice
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