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Creamy Mushrooms

This recipe is from Dodie Marshall, of Devon, Pennsylvania.

  • prep: 20 mins
    total time: 55 mins
  • servings: 4




  • 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


  1. Step 1

    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.

  2. Step 2

    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).

  3. Step 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.

Everyday Food, March/April 2003