2 c. mushroom buttons, chopped
1/3 c. butter
Juice of 1/2 lemon
1/4 c. flour, sifted
2 1/2 c. milk
1/2 c. Parmesan cheese, grated
1/4 c. mellow red wine
1/4 tsp. saffron
1/8 tsp. pepper or dash of cayenne pepper

Place the mushrooms in a large skillet with half the butter, melted. Then sprinkle with the lemon juice. Using a wooden spoon, stir the mushrooms and cook then over a moderate flame for 4 minutes. Use another saucepan to melt the remaining butter. Stir in the flour, followed by the milk, adding a little at a time and stirring continuously until all the milk is used up. Add the cheese, a little at a time, stirring constantly. Cook slowly until the cheese is melted and stir in the wine gradually, then the saffron and the pepper. Heat slowly for 2 minutes and add the mushrooms, Blend well. Cook for 1 minute longer, stirring. Spoon the sauce over risotto, pasta, vegetables, poultry or veal. Makes 3 cups.