Delicious - but discard any bits on which the gills are darker than a
pale pink.

Wash, then halve the mushrooms and their stalks and fry in butter or
olive oil. (Most of a mushroom's flavour is oil-soluble.)

With the remainder of the fat and juices, make a roux, then (over heat!)
add white wine and a scrape of nutmeg until you have made a sauce.

Serving suggestion: On hot buttered toast, and covered in sauce. Or,
make the sauce very thick, and put sliced mushrooms and sauce in a
toasted sandwich maker.

Sounds absolutely delicious - have printed this one out!!! I'm hungry
already - thanks Rusty!

Andy