Crusty Wild Mushroom Bake

2 tablespoons butter
8 scallions (white part only), finely chopped
1 garlic clove, minced
1 1/2 pounds wild mushrooms (shiitakes, chanterelles,  or morels), stems removed or tripped and caps cut into bite-size pieces
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup half-and-half
1/4 cup dry white wine
Sat and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2 quart casserole and set aside.

2. In a small skillet, melt the butter over moderate heat, add the scallions and garlic and cook, stirring, til softened, about 5 minutes.

3. Layer half the mushrooms in the prepared casserole, spoon half the scallions and garlic over the top, and sprinkle with half the parsley and half the thyme. Make another layer with the remaining mushrooms, scallions and garlic, parsley, and thyme.

4. In a small mixing bowl, beat together the half-and-half and wine and pour over the mushrooms. Season with salt and pepper and bake 15 minutes, covered.

5. Uncover, baste the mushrooms with the liquid, sprinke the cheese evenly over the top, and bake till crusty, 10 to 15 minutes.