Easy Sauteed Button Mushrooms With Lemon Cream Sauce - cooking recipe

Ingredients

1/2 cup butter (no sustitutes)
4 lbs button mushrooms, halved (if they are really small just leave whole)
salt
1 cup dry white wine
2 tablespoons freshly-squeezed lemon juice
1 pinch nutmeg
2 cups whipping cream (unwhipped)
black pepper (optional)

Preparation

To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes) and season with salt.
Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes).
Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes).
Season with black pepper and transfer to a bowl.
Repeat with remaining mushrooms (if using 4 pounds).