Baked Mushrooms in Cream

Name: Baked Mushrooms in Cream
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)

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)

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.