|Mushrooms||3⁄4 Cup (12 tbs), sliced|
|Chopped onion||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|All purpose flour||1 Tablespoon|
|Dry white wine||2 Tablespoon|
|Egg yolk||1 , beaten|
|Half and half||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Pinch|
|Ground red pepper||1 Dash|
Saute mushrooms and onion in butter in a heavy saucepan until tender, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and wine, cook over medium heat, stirring constantly, until mixture is thick and bubbly.
Beat egg yolk, gradually stir about one-fourth of hot mixture into yolk, add to remaining hot mixture, stirring constantly.
Cook over medium heat 3 minutes, stirring constantly.
Stir in half-and-half, Parmesan cheese, nutmeg, and pepper, cook over medium heat until thoroughly heated, stirring constantly.
Remove from heat.