1/4 c. unsalted butter
2 lbs. button mushrooms, halved vertically
1/2 c. dry white wine
1 tbsp. fresh lemon juice
1/8 tsp. ground nutmeg
1 c. whipping cream
Chopped fresh parsley (optional)

Melt 1/4 cup butter in heavy large skillet over high heat. Add mushrooms and saute until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice, and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer mushrooms to bowl. Garnish with parsley and serve. Serves 6.