Luncheon Mushrooms in Sour Cream

2 pounds fresh mushrooms
1 bunch scallions, chopped
1/2 cup butter
Juice of 1/2 lemon
2 teaspoons salt
Dash of white pepper
Dash of ground nutmeg
1 (8 ounce) container sour cream
3 tablespoons sherry or white wine (optional)
3 English muffins, split, or 6 frozen puff patty shells
Parsley sprigs

Rinse, pat dry and slice thinly the mushrooms. Saut? onions in butter until wilted. Add mushrooms and saut? over medium heat 5 minutes.

Add lemon juice, salt, pepper and nutmeg. With a wooden spoon, fold in sour cream. Add sherry, if desired. Heat until warmed through.

Serve on buttered toasted English muffin halves or in hot patty shells. Garnish with a sprig of parsley. This also makes a good stuffing for cr?pes.

Serves 6.