1 Mushrooms (quantity as for Stewed Mushrooms — see cross-reference)
0.75 cup (180 ml) heavy cream
1 Nutmeg, freshly grated, a slight amount
1 Dry toast, for serving
1 Toast points, for garnish
Instructions
1. Prepare the mushrooms following Farmer's Stewed Mushrooms method (p. 274): clean, trim, and cut the mushrooms as directed in that recipe.
2. Place the prepared mushrooms in a heavy saucepan over medium-low heat. Pour in 3/4 cup (180 ml) heavy cream in place of the water or stock called for in the base recipe. This technique is scalding-adjacent — bring the cream just to a gentle simmer (small bubbles at the edge, not a rolling boil) to avoid curdling.
3. Cook, stirring occasionally, for 8 to 12 minutes, until the mushrooms are tender throughout and the cream has thickened slightly and coats the back of a spoon. The mushrooms should yield easily when pressed with a spoon.
4. Add a slight grating of fresh nutmeg — approximately 1/16 teaspoon (a few passes on a fine grater). Stir to combine.
5. Arrange small pieces of dry toast on warmed plates. Spoon the creamed mushrooms over the toast. Garnish with toast points and serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.