1 rutabaga or sweet potato, spiralized for noodles
2–3 fresh thyme sprigs
1/2 cup heavy cream or half and half
4 oz gruyere cheese, shredded and divided
1/2 cup frozen peas (optional)
For rutabaga noodles:
Use vegetable peeler to remove skin. Cut rutabaga in half and put through spiralizer. Run a knife through noodles so they are not so long. Set aside.
Preheat the the broiler to high.
Heat butter in a dutch oven (or other oven safe pot) over medium-high heat. Once melted and slightly bubbly, add the mushrooms. Let mushrooms cook, without disturbing for 5 minutes. This will caramelize the mushrooms to perfection! After 5 minutes stir and let cook for an additional 3 minutes. Lower temperature to medium and add onions. Cook about 10 minutes, stirring every once in awhile, until softened. Add the Worcestershire sauce and wine, cooking until wine evaporates, about 10 minutes.
Add the garlic, salt and pepper; cook 3-4 minutes. Add vegetable broth and bring to a boil. Add rutabaga noodles and thyme. Stir and cook for 10 minutes. Stir in the half and half; simmer an additional 5-10 minutes or until noodles are cooked. (Should not be mushy.)
Stir in half the gruyere cheese and peas. Cook 2 minutes and then remove from the heat. Top with the remaining cheese and place under the broiler for 1-2 minutes until the cheese is melted.