New This Month

Creamy Mushrooms


This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 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. 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. 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. 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.

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