Mushrooms Baked With Cream And Sherry
|Lemon juice||1 Teaspoon|
|Buttered toast slices||3 , cut about 1/2 inch thick and with crusts removed|
|Mushrooms||1 Pound, wiped clean and with the stems removed|
|Black pepper||1⁄2 Teaspoon|
|Double cream||4 Fluid Ounce|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
In a small mixing bowl, combine the butter with 1/2 teaspoon lemon juice and 1/2 teaspoon salt, beating with a wooden spoon until the mixture becomes light and creamy.
Coat the bottom and sides of a deep, round ovenproof dish with the mixture and arrange the toast slices on the bottom.
Pile the mushroom caps, pyramid style, on the toast.
Season the pyramid with the remaining salt, pepper and lemon juice and cover it with 3 fluid ounces [3/8 cup] of cream.
Cover the dish and bake in the oven for 15 to 20 minutes.
Five minutes before the end of the cooking period, add the remaining cream to the mixture.
Remove the dish from the oven and sprinkle the mushrooms with the sherry.