1 lb. fresh mushrooms
1 tbsp. lemon juice
2 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground white pepper
1 whole blade mace
1 c. heavy cream

Wash mushrooms; trim tips from stems. Cut in half lengthwise, right through stem. Toss lightly with lemon juice.

In medium saucepan melt butter; remove from heat; stir flour. Cook, stirring gently, 1 minute. Remove from heat. Add salt, pepper, nutmeg and mace. Gradually stir in the heavy cream.

Bring to boiling, stirring; boil 1 minute. Reduce heat. Add mushrooms, simmer, covered, 5 minutes, or until mushrooms are tender. Note: This may also be served as a sauce for chicken.