MUSHROOMS:

3 lbs. mushrooms, sliced (knife is better than Cuisinart for this recipe)
6 tbsp. juice
6 tbsp. butter & 3 tbsp. oil (for sauteing mushrooms)
2 tbsp. butter
3 tbsp. flour
3 c. 35 cream
2 tbsp. fresh thyme, chopped or 2 tsp. dried
Salt & pepper

CRUMBS:

1/2 c. butter
4 c. coarse crumbs
Salt & pepper

MUSHROOMS: Melt 2 tablespoons butter and 1 tablespoon oil over high heat in large pan. Saute mushrooms over high heat in batches.

When each batch is cooked, sprinkle with 2 tablespoons lemon juice. Toss chopped thyme into bowl and set mushrooms aside.

When all are sauteed, add 2 tablespoons fresh butter to the same pan and melt. Add flour and stir mixture.

Drain liquid accumulated from mushrooms into pan and reduce to a glaze. Whisk cream into mixture in pan and bring to boil. Reduce until the consistency of whipping cream. Return mushrooms to cream sauce. If mushrooms thin down sauce, boil again to previous consistency. Season with salt and pepper.

CRUMBS: Melt butter and add crumbs. Saute over medium low heat until crumbs absorb butter and become golden and crispy. Stir frequently. Season with salt and pepper.

ASSEMBLY: Spread crumbs (about 2 cups) on the bottom and up the sides of a 9"x13" baking dish. Press gently.

Pour in mushrooms. Spread remaining crumbs on top and press down gently. Bake for 25 to 30 minutes in 350 degree oven, uncovered.

Can be totally prepared ahead and frozen. Bake from frozen state, covered in foil for approximately 50 minutes. Uncover last 10 to 15 minutes of baking to crisp up crumbs.