1/2 lb. mushrooms, sliced
2 cloves garlic, minced
1 tsp. lemon juice
4 slices firm bread, toasted
Dash of each white pepper & nutmeg
1/4 c. butter
1/2 tsp. salt
1/4 c. whipped cream
2 tbsp. chopped parsley

Saute mushrooms in heated butter in a large frying pan until they begin to brown lightly. Mix in garlic, salt, white pepper, nutmeg, lemon juice and cream. Cook, stirring until cream begins to thicken. Remove from heat. Place bread in a single layer on an ungreased baking sheet. Spoon mushrooms and cream evenly over toast. Sprinkle with parsley. Bake at 450 degrees until mushrooms and cream look bubbly, 5 to 8 minutes. Serve at once.