Mushrooms in Cream

This is from a Vincent Price cookbook: "A Treasury of Great Recipes". Use button mushrooms, or a mix of various fresh mushrooms, i.e. chanterelles, shiitakes, porcinis, etc. Makes a nice side dish.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb mushroom
• 3  tablespoons butter
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1  cup  light cream

• Garnish

• 4  slices  white bread, crusts trimmed off
• 3  tablespoons butter

Directions

1. Slice mushrooms.
2. In a skillet, melt 3 tablespoons butter. When butter is foaming, add sliced mushrooms; stir them well for 1 minute to coat thoroughly with butter.
3. Sprinkle with salt and pepper.
4. Add cream and simmer gently for 5 minutes, stirring occasionally.
5. To make garnish, cut each slice of bread into 4 triangles.
6. Melt butter in a skillet and saute triangles on each side, until slightly browned.
7. Serve mushrooms in shallow, single-serving casserole dish and stand toast triangles around the edges, with points up.