Roland’s Mushroom Mousse

It's easy to make asumptuous vegetarian dish.  Just add lots of heavy cream! 1lb of mixed mushrooms 3 cloves of garlic chopped 1 clove of shallot  chopped 2 eggs 500ml heavy cream Juice of one lemon salt pepper to taste a bunch of chervil or any herbs you might like 1 cube of broth chicken or vegetable > > Preheat oven at 375 > Wash rapidly the mushroom and cut them in pieces. Sauté them in a pam > with oil to remove the water for 5 to 10 minutes, while turning them. > add the chopped shallot and garlic > > When ready, reserved few nice pices of mushroom for the sauce. > Pour the rest of the mushrooms in a blender with 1/2 the cream and the > eggs and some of the chervil > Add salt pepper to taste > Oil a 4 inches deep dish and poor mixture into it. Put dish in > bain-marie in the oven  until the mixture is set or 30 to 45 minutes > > Make the sauce. > Put 1 broth cube on little water in a pan and bring to a boil. > Dissolve broth. Add the remain of the cream finely chopped chervil and > the reserved mushrooms. > Keep few twigs for decoration > Bring to a boil. Reduce heat and let cook for 10 minute. Reheat when > ready to serve. > > When the mousse is cooked remove from the bain-marie, place a serving > plate on top of the dish and flip dish and serving plate together. > The mousse will land on the plate. > Decorate with few twigs of reserve chervil and serve.