Baked Mushroom Bread Cups

butter
4 slices white sandwich bread
1 lb white mushrooms, quartered
¾ cup heavy cream
1 Tbsp. lemon juice, freshly squeezed
½ tsp. sea salt
¼ tsp. pepper
nutmeg, freshly ground

Preheat oven to 350°F. Butter four 6-oz custard cups.

Generously butter bread slices on one side, and fit slices into the custard cups, with the buttered sides up.

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).

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.

Makes 4 servings.