|Fresh white mushrooms||2 Pound (Firm)|
|Sweet butter||4 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Grated nutmeg||1 Pinch|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Madeira wine||2 Tablespoon|
|Soy sauce||1 Tablespoon (Imported)|
|Finely chopped fresh italian flat leaf parsley||1⁄2 Cup (8 tbs)|
Wipe the mushrooms with a damp paper towel and trim the stem ends.
Cut the mushrooms into thick slices.
Melt the butter in a large skillet.
Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
Lower the heat, season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
With a slotted spoon, transfer mushrooms to a bowl.
Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil.
Cook until reduced by about half.
Return mushrooms to the skillet and simmer for another minute or two to heat through.
Stir in the parsley