|Mushrooms||1 1⁄2 Pound|
|Ground nutmeg and clove mix||1⁄8 Teaspoon|
Melt butter in a shallow pan over low heat.
Add flour, then gradually add mushrooms turning each over to absorb some of the butter.
Just cover with water, add salt, cover and cook slowly for 10 minutes.
Uncover, increase heat a little and cook until liquid has been well reduced.
Add sherry and spice, bring to the boil