Creamy Mushrooms

By akselden

Ingredients

• Butter
• 4 slices white sandwich
• 1 pound quartered white mushrooms
• 3/4 cup heavy cream,
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of ground nutmeg

Preparation

Step 1

1. Preheat oven to 350°. Butter four 6-ounce custard cups. Generously butter 4 slices white sandwich bread on one side, and fit slices into the custard cups, with the buttered sides up.
2. In a medium-size bowl, stir together 1 pound quartered white mushrooms, 3/4 cup heavy cream, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt. 1/4 teaspoon pepper, and a pinch of ground nutmeg. Pour the mushroom mixture into the lined cups, gently pressing down on the mushrooms to fit (the mushrooms will shrink during cooking).
3.Place filled cups on a baking sheet, and bake until mushrooms are tender when pierced with the tip of a paring
knife and bread is golden, about 35 minutes. Serve hot.