Ingredients
Butter
4 slices white sandwich bread
1 pound white mushrooms, quartered
3/4 cup heavy cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Ground nutmeg
Preparation
Preheat oven to 350 degrees. Butter four 6-ounce custard cups. Generously butter bread slices on one side, and fit slices into the custard cups, with the buttered sides up.
In a medium-size bowl, stir together mushrooms, cream, lemon juice, salt, pepper, and a pinch of nutmeg. Pour the mushroom mixture into the lined cups, gently pressing down on the mushrooms to fit (the mushrooms will shrink during cooking).
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.
