Instructions: Melt butter in large skillet.

Stir in mushrooms, cook 2 - 3 minutes until slightly dark.

Stir in flour, blend to smooth, cook 2 minutes.

Slowly stir in lemon juice, cream, salt, cook only until hot.

Makes 3/4 pint

NOTES : This is the best mushroom sauce the author has ever tasted; not surprising considering the quantities of cream and butter! A leaner version, Lean mushroom sauce may be preferred. Unless the mushrooms are very dirty, trim off the hard end of the stems and just wipe them clean with a damp cloth or paper towel. Mushrooms should not be washed as they will soak up the water. This sauce is delicious with Quenelles.

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