In a large skillet, melt butter over medium-high heat and let it brown. Be careful not to burn.
When the butter is brown, add shallots, and turn heat down to medium. Stir and sauté util they are soften.
Add mushrooms (I used cremini brown mushroom) and 1/2 teaspoon of salt. Stir shallots and mushrooms together. Cook mushrooms, shallots until they are soft and browned. About 15 minutes.
When the mushrooms are browned and most of their liquid has evaporated, add thyme scraping up the brown bits on the bottom of the pan and continue to sauté about 5 minute. Taste and add salt and freshly ground black pepper as desired.
In a bowl, blend the eggs with salt until frothy.
Add heavy reame and mix well. Add the coconut flour and mix until frothy and incorporated
Put mushroom into a casserole dish evenly spread.
Pour the batter over the mushrooms. Mix the butter and mushroom with spoon so that mushroom will be evenly spread within the batter.
Sprinkle the top with the grated Gruyère. Grind a little black pepper over the top.
Place fresh asparagus as garnish. (I trimmed hard skins around the bottom area before placing)
Place the dish in the center of the oven. Bake until the center puffs and turns a golden color about 30 to 40 minutes. Cover with foil if the top browns too quickly.
Serve warm or at room temperature.
OPTIONS & INSPRATIONS
The recipe, which I was inspired by, also used Dry Sherry. Althought the taste of this dish without Dry Sherry was fantastic, those who may want to make more adults could try with Dry Sherry. If you want to add Dry Shery, add it with Thyme in step 5. Pour in the sherry and stir in the thyme, scraping up the brown bits on the bottom of the pan. Continue to sauté the mushrooms until the liquid has reduced and thickened.