1/3 cup butter
1 teaspoon finely minced parsley
1 teaspoon finely minced chives
1 teaspoon finely minced shallots
1 teaspoon onion juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 nutmeg grated (medium size)
1 pinch dried tarragon
1 cup heavy sweet cream
Salt and pepper to taste
18 large mushrooms (washed and stemmed)
Cream seasonings thoroughly into butter. Spread a part of this butter
mixture on the bottom of a casserole, arrange on mixture 18 large mushroom
caps, open side up. Dot each cap with some of the remaining butter mixture
until all is used. Add the cream and salt and pepper.
Bake in a very hot oven (450°F) for 10 minutes.
Then serve at once in casserole in which they are cooked.