|For white sauce|
|Milk||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Dash|
|Olive oil||2 Tablespoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced parsley||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Grated lemon rind||1 Teaspoon|
|Mushrooms||1 1⁄2 Pound, trimmed and cut in quarters (Fresh, Firm)|
|Madeira||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Lemon||1 , juiced|
To make the white sauce, heat the butter in a small saucepan.
Stir in the flour.
Then stir in the milk.
Cook, stirring constantly, until thick and smooth.
Stir in the nutmeg.
Remove from the heat and reserve.
In a large saucepan, heat together the butter and oil.
Add the onion, 1/2 cup of the parsley, the garlic and the lemon rind.
Cook, stirring constantly, until the onion is soft.
Add the mushrooms.
Cook over medium heat, stirring frequently, for about 3 or 4 minutes.
The mushrooms must remain firm and quite white.
Add the Madeira.
Cook over high heat, stirring constantly, for another 3 or 4 minutes.
Most of the liquid in the saucepan should have evaporated leaving about 1/2 cup of sauce or so.
Stir in the white sauce and mix well.
Cook for 2 minutes longer or until the white sauce has amalgamated with the mushrooms and their cooking liquid and the dish is thoroughly heated through.
Season with salt and pepper.
Stir in the lemon juice and remaining parsley and remove from heat.