Wash mushrooms, clip tips from stems. Cut in half lengthwise, right through the stem. Toss lightly with lemon juice.

In medium saucepan melt butter, remove from heat, stir in flour. Cook, stirring gently, one minute. Remove from heat. Add salt, pepper, nutmeg and mace. Gradually stir in the PET heavy cream. Bring to a boil, stirring; boil one minute. Reduce heat. Add mushrooms, simmer, covered, 5 minutes or until mushrooms are tender. NOTE: This may also be served as a sauce for chicken.