Creamy Mushrooms

Prep Time:
20 mins
Total Time:
55 mins

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


  • Butter

  • 4 slices white sandwich bread

  • 1 pound white mushrooms, quartered

  • ¾ cup heavy cream

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon salt

  • ¼ 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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