Roasted Jersey Cream with Wild Mushrooms and Herbs

Preheat oven to 375°F (190°C).

If desired, sauté the mushrooms: In a large skillet over medium-high heat, melt the butter and olive oil. Add the shallots and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms are tender and browned, about 8-10 minutes. Deglaze the pan with sherry or white wine (if using), scraping up any browned bits from the bottom of the pan. Reduce heat to low and simmer for another 2 minutes.

Alternatively, skip the sautéing step and simply toss the mushrooms, shallots, garlic, butter, olive oil, salt and pepper in a bowl.

Pour the Jersey cream into a large oven-safe skillet or baking dish. If you sautéed the mushrooms, add the cooked mushroom mixture to the cream. If not, spread the raw mushroom mixture evenly in the baking dish first, then pour the cream over the top.

Sprinkle the thyme and rosemary over the cream and mushrooms.

Bake in the preheated oven for 30-35 minutes, or until the cream has thickened and is golden brown around the edges. The mushrooms should be tender.

Let cool slightly before serving. Serve warm with crusty bread for dipping.