Stephencooks

The portabellas and lobster mushrooms were prepared separately but in exactly the same manner:

6 oz each of lobster and small portabella mushrooms
olive oil
butter
3/4 cup dry white wine for each 6 oz of mushrooms
1/4 tsp nutmeg, freshly grated, for each 6 oz of mushrooms
white truffle oil
salt, hot sauce
flat leaf parsley, minced   
3/4 C heavy cream

Clean the mushrooms and slice. Sauté the lobster mushrooms in olive oil with a tablespoon of butter over moderately high heat, stirring constantly, until they give up their moisture and then start to dry out. Add the wine and the nutmeg and continue to cook and stir until the liquid has reduced to a syrupy consistency. Stir in a tablespoon of softened butter and toss gently to be sure the mushrooms are all well coated with the buttery liquid. Season with salt and hot sauce and remove to a side plate and keep warm. In same pan, prepare the portabella mushrooms following the same procedure.

When all  the mushrooms have been cooked, add the cream to the pan and, scraping all around the bottom and sides with a silicone spatula, reduce the cream to about 1/2 cup over moderately high heat. Correct the seasoning.

To serve, place a pool of the sauce in the plate and arrange the mushrooms in separate heaps. Scatter with the parsley. Be sure to have some crusty bread on hand to sop up the sauce!