INGREDIENTS
12 oz
Baby portobello/cremini mushrooms
4
Garlic cloves
8 oz
Mushrooms, mixed wild
1
Oregano, fresh
3/4 tsp
Thyme, dried
1
Egg, large
2 cups
All-purpose flour
1/4 tsp
Pepper
1 1/4 tsp
Salt
1 tbsp
Sugar
1 tbsp
Olive oil
1/2 tsp
White vinegar
7/8 cup
Butter, unsalted
8 oz
Gruyere cheese
4 tbsp
Mascarpone cheese
1/4 cup
Parmesan cheese
1/4 cup
Water