Baked Mushrooms in Cream
A simple and elegant dish of mushrooms baked in cream, perfect as a side or appetizer.
Ingredients
- 6 Large Mushrooms (Original recipe calls for 12, which is a large amount. Reduced to 6 for a more reasonable portion.)
- 2 tablespoons Butter (Divided for pan and topping)
- 0.5 cup Heavy Cream
- 0.25 teaspoon Salt
- 0.125 teaspoon Black Pepper
- 2 slices Dry Toast (For serving)
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Instructions
- 1Wash the mushrooms thoroughly. Remove the stems and gently peel the caps.
- 2Butter a shallow baking pan with 1 tablespoon of butter. Place the mushroom caps in the pan, cap side up. Sprinkle with salt and pepper, and dot each mushroom with the remaining 1 tablespoon of butter.
- 3Pour the heavy cream over the mushrooms. Bake in a preheated oven at 400°F (200°C) for 15 minutes, or until the mushrooms are tender and the cream is slightly thickened.
- 4Place the baked mushrooms on pieces of dry toast. Pour the remaining cream from the pan over the mushrooms and toast. Serve immediately.
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